Greekhouse Dressing Recipe

Olive oil: A rich and flavorful oil that forms the base of the dressing, providing a smooth texture and depth of flavor.

Red wine vinegar: Adds a tangy and slightly sweet acidity that balances the richness of the olive oil.

Lemon juice: Freshly squeezed to add a bright and zesty note to the dressing.

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

Dried oregano: Brings a classic Mediterranean herb flavor that is essential for Greek cuisine.

Garlic: Minced to infuse the dressing with a pungent and aromatic kick.

Salt: Enhances all the flavors and balances the acidity.

Black pepper: Freshly ground to add a hint of spice and complexity.

When making this Greekhouse dressing, ensure that the olive oil and red wine vinegar are of high quality, as they form the base of the flavor profile. To fully emulsify the dressing, whisk vigorously until the mixture appears creamy and well-blended. For an extra burst of freshness, consider using freshly squeezed lemon juice rather than bottled. If you prefer a smoother texture, you can finely grate the garlic instead of mincing it.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

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

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar citrusy acidity and brightness to the dressing.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit of texture to the dressing.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary herbaceous flavor that works well in dressings.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor without the texture of fresh garlic.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the dressing.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile that can still enhance the dressing.

• To store your Greekhouse dressing, transfer it to an airtight container, such as a mason jar or a glass bottle 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. Before each use, give it a good shake or stir to re-emulsify the ingredients, as they may separate over time.

• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top to allow 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 bring the ingredients back together.

• For best results, avoid freezing dressings that contain fresh ingredients like lemon juice and minced garlic, as they may lose some of their vibrant flavors. Instead, consider making a fresh batch when needed.

• If you notice any changes in color, texture, or smell, it's best to discard the dressing and make a new batch to ensure the best taste and quality.

• Always use clean utensils when scooping out the dressing to avoid contamination and extend its shelf life.

• For a delightful twist, consider adding a pinch of fresh herbs or a splash of balsamic vinegar just before serving to enhance the flavor profile.

• If your Greekhouse dressing has been stored in the refrigerator, start by taking it out and letting it sit at room temperature for about 15-20 minutes. This will help the olive oil to liquefy if it has solidified.

• Give the dressing a good shake or whisk to re-emulsify the ingredients. Sometimes the red wine vinegar and olive oil can separate when chilled.

• If you prefer a slightly warmer dressing, you can place the container of dressing in a bowl of warm water for a few minutes. This gentle warming method ensures that the flavors remain intact without overheating.

• Avoid using a microwave to reheat the dressing, as it can alter the taste and texture of the olive oil and other ingredients.

• Once the dressing is at your desired temperature, give it another whisk to ensure all the dried oregano, minced garlic, and other seasonings are well combined.

• Taste the dressing before serving. Sometimes, a little extra lemon juice or a pinch of salt might be needed to freshen up the flavors after refrigeration.

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

• Whisk: A tool used to blend the ingredients smoothly and incorporate air into the mixture.

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

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

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

• Storage container: An airtight container to store the dressing in the refrigerator if not serving immediately.

Pre-measure ingredients: Measure out olive oil, red wine vinegar, and other ingredients in advance to streamline the process.

Use a jar: Combine all ingredients in a jar with a tight-fitting lid and shake vigorously instead of whisking in a bowl.

Minced garlic: Use pre-minced garlic from a jar to save time on chopping.

Batch prep: Make a larger batch of the dressing and store it in the refrigerator for up to a week.

Lemon juice: Use bottled lemon juice if fresh lemons are not available to save time.