Greek Vinaigrette
September 22, 2016
Easy to make & so much healthier than store bought salad dressing, having no additives or preservatives. Makes a delicious marinade as well!
Yield: About 1 cup
Directions
1 Combine all ingredients in a tight lid jar or bottle & shake well.
2 Refrigerate for at least 6 hours or overnight & give it a shake now & then.
3 Remove from frig about 20 minutes before serving, as ingredients will start to solidify.
4 Shake well right before serving. Store any leftover dressing in frig till ready to use.
Perfect to make for the holiday season. Love that it is so quick and easy.
Quick & easy is always the best… right?
I have been looking for new dressing recipes recently, and this one looks perfect! I am trying to kickstart healthy eating in a few weeks, and I will be definitely using this Greek vinaigrette to make some delicious salads.
Happy to hear that Lauren & I hope you enjoy it as much as we do at my house!
I will use this vinaigrette next summer for sure. With a tomato salad, some feta and olives. Thank you for sharing your recipe with us Simone.
My pleasure Jean_Yves… give it a try as a marinade too!
I love the sound of this vinaigrette! Homemade is always better than store bought! I have never used rice vinegar. Need to try it!
You’re going to love rice vinegar Jacqueline, it has less of a “bite” than other types of vinegar!
This is a great share Simone, love the variety of ingredients used in it especially mint and basil. The combination must have a really nice flavor to it. Saving this for my next salad recipe.
Wonderful Nisha… I’m so glad you like the combo of ingredients & sure hope you enjoy it!