Greekhouse Dressing Recipe

Olive oil: Provides a rich and smooth base for the dressing.

Red wine vinegar: Adds a tangy and slightly sweet flavor.

Lemon juice: Freshly squeezed for a bright, citrusy note.

Garlic: Minced to infuse the dressing with a robust, savory taste.

Oregano: Dried herb that gives a classic Mediterranean flavor.

Dijon mustard: Helps to emulsify the dressing and adds a subtle sharpness.

Salt: Enhances all the other flavors.

Black pepper: Adds a mild heat and depth to the dressing.

When preparing this Greekhouse dressing, ensure that the olive oil and red wine vinegar are at room temperature. This helps the emulsification process, allowing the ingredients to blend more smoothly. Additionally, finely mince the garlic to ensure it distributes evenly throughout the dressing, enhancing the overall flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that won't overpower the dressing.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can closely mimic the acidity of red wine vinegar.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor profile.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlicky flavor.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbal note to the dressing.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dressing.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a more subtle peppery note.

• To store your Greekhouse dressing, transfer it into an airtight container or a glass jar with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The dressing will keep well for up to one week, allowing the flavors to meld beautifully over time.
• Before using, give the dressing a good shake or stir. The olive oil may solidify slightly in the fridge, but it will return to its liquid state at room temperature.
• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. Seal the container tightly.
• Label the container with the date to keep track of its freshness. The dressing can be frozen for up to three months.
• When ready to use, thaw the dressing in the refrigerator overnight. Once thawed, give it a vigorous shake or whisk to re-emulsify the ingredients.
• For best results, use the dressing within a few days of thawing. The flavors may slightly change after freezing, but it will still be delicious on your salads and vegetables.
• Avoid freezing the dressing in glass jars, as the expansion during freezing could cause the glass to crack. Opt for plastic containers or freezer bags instead.
• If you notice any separation or changes in texture after thawing, simply whisk the dressing until it returns to its original consistency.

• Gently shake or stir the Greekhouse dressing to re-emulsify the ingredients, as they may have separated during storage.
• If the dressing has solidified due to the olive oil in the refrigerator, let it sit at room temperature for about 10-15 minutes to allow it to liquefy.
• Alternatively, place the sealed container of dressing in a bowl of warm water for a few minutes, ensuring the water level is below the lid to prevent any water from seeping in.
• Once the dressing has returned to a liquid state, give it another good shake or whisk to ensure all the ingredients are well combined.
• Taste the dressing and adjust the seasoning if necessary, adding a bit more lemon juice, salt, or black pepper to refresh the flavors.

• Mixing bowl: A large bowl used to combine and whisk the ingredients together.

• Whisk: A utensil used to blend the dressing ingredients until they are well combined and emulsified.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring cups: Used to measure the olive oil and red wine vinegar accurately.

• Measuring spoons: Used to measure the lemon juice, dried oregano, dijon mustard, salt, and black pepper precisely.

• Sealed container: A container with a tight-fitting lid used to store the dressing in the refrigerator.

Pre-mix the dressing: Combine olive oil, red wine vinegar, and lemon juice in a jar the night before.

Use a blender: Blend all ingredients for a faster and smoother emulsification.

Pre-minced garlic: Use store-bought minced garlic to save chopping time.

Batch preparation: Double the recipe and store extra dressing in the fridge for future use.

Measuring spoons: Use the same set of measuring spoons for all dry ingredients to minimize cleanup.