French Greek Salad Dressing Recipe

Olive oil: A rich and flavorful oil that forms the base of the dressing.

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

Dijon mustard: Provides a creamy texture and a hint of spice.

Garlic: Minced to add a robust and aromatic flavor.

Oregano: A dried herb that brings a touch of Mediterranean essence.

Salt: Enhances all the other flavors in the dressing.

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

When whisking the olive oil and red wine vinegar, ensure they emulsify properly by adding the dijon mustard first. This helps to stabilize the mixture, creating a smoother and more cohesive dressing. For a more intense garlic flavor, let the minced garlic sit in the vinegar for a few minutes before combining with the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and healthy fat profile, making it a great alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral taste and high smoke point, suitable for dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor with a slightly fruity note.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a touch of sweetness and complexity to the dressing.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in a pinch, though it has a milder flavor.

• garlic - Substitute with garlic powder: Garlic powder provides a similar flavor, though less intense than fresh garlic.

• garlic - Substitute with shallots: Minced shallots offer a milder, sweeter flavor that complements the dressing.

• dried oregano - Substitute with dried basil: Dried basil provides a different but complementary herbal note.

• dried oregano - Substitute with Italian seasoning: Italian seasoning includes oregano and other herbs, adding complexity.

• salt - Substitute with sea salt: Sea salt offers a similar flavor with potentially more minerals.

• salt - Substitute with kosher salt: Kosher salt has a similar taste but different texture, often preferred by chefs.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, use sparingly.

• To store your French Greek Salad Dressing, transfer it to 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 can be stored for up to a week, allowing you to enjoy its vibrant flavors over multiple meals.

• Before using the dressing, give it a good shake or stir. The olive oil and red wine vinegar may separate over time, but a quick mix will bring them back together.

• If you notice the olive oil solidifying in the refrigerator, don't worry. This is a natural occurrence. Simply let the dressing sit at room temperature for a few minutes, or run the container under warm water to liquefy the oil again.

• For those who love to plan ahead, consider freezing the dressing. Pour it into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to thaw just the right amount when needed.

• When ready to use the frozen dressing, place the desired number of cubes in a bowl and let them thaw in the refrigerator or at room temperature. Stir well before serving to ensure the ingredients are well combined.

• Avoid freezing the dressing in a glass container, as the expansion of the liquid could cause the glass to crack. Opt for plastic or silicone molds instead.

• Remember, while freezing can extend the shelf life of your French Greek Salad Dressing, the texture might change slightly. The flavors, however, will remain delightful and fresh.

• Gently whisk the French Greek Salad Dressing to re-emulsify the ingredients before reheating.
• Pour the dressing into a small saucepan.
• Heat over low heat, stirring constantly to prevent separation, until just warmed through. Avoid boiling to maintain the integrity of the olive oil and red wine vinegar.
• Alternatively, place the dressing in a microwave-safe container.
• Microwave on low power in 10-second intervals, stirring in between, until the dressing is warmed to your liking.
• For a more even heat distribution, consider using a double boiler. Place the dressing in a heatproof bowl over a pot of simmering water, stirring occasionally until warmed.
• Once reheated, taste and adjust seasoning if necessary before serving.

• Whisk: Use this to thoroughly combine the olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and black pepper.

• Mixing bowl: This is where you'll combine all the ingredients together.

• Measuring cups: These are essential for accurately measuring the olive oil and red wine vinegar.

• Measuring spoons: Use these to measure out the dijon mustard, dried oregano, salt, and black pepper.

• Garlic press: This tool will help you mince the garlic quickly and efficiently.

• Storage container: If you're not using the dressing immediately, store it in this container and keep it in the refrigerator.

Prepare ingredients in advance: Mince the garlic and measure out the olive oil, red wine vinegar, and dijon mustard ahead of time.

Use a jar for mixing: Combine all ingredients in a jar with a tight-fitting lid and shake vigorously to mix, saving time on whisking.

Make a larger batch: Double or triple the recipe and store the extra dressing in the refrigerator for up to a week.

Pre-measure spices: Measure out the dried oregano, salt, and black pepper in advance and store them together in a small container.