Greek Salad Dressing2015-11-16
This is the perfect topper for a salad of greens, olives, cucumbers, tomatoes, onions, and feta cheese.
In my two years in southern Germany I was surprised by how many Greek restaurants per capita they had. I’m not complaining I love Mediterranean food, I just thought it weird that there were more places to get a Gyro than a Jägerschnitzel in Erlangen at the time. A cool thing they did in those restaurants that I haven’t seen since I have been back in the states was that every meal started with a Greek salad and a shot of ice cold Uzso with it. Something about the texture of the olive oil and the bite of lemon along with the anise crystals that form when you freeze the liquor is amazing. Those two flavors struck a chord for me and now I always have a bottle of Uzso in the freezer just waiting for me to top a salad with this dressing, olives, and feta cheese. I use it in my Greek Salad Pita recipe.
- ¼ cup plus 2 tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 1 garlic clove, crushed
- ¼ teaspoon sugar
- 1 teaspoon fresh oregano or 2 teaspoons dried
- salt and pepper to taste
In small bowl, whisk olive oil, lemon juice, garlic, sugar, and oregano. Season with salt and pepper to taste. Set aside.