Greek Salad Dressing

Greek salad dressing, whether classic or modern, is always important for giving a fresh vegetable salad a rich flavor and aroma. It is usually made from extra virgin olive oil with lemon juice and salt. However, there are many other options with Dijon mustard, boiled egg yolks, freshly ground pepper, and other ingredients. In this recipe, we will look at several such options, each of which is good in its own way.

Classic Greek Salad Dressing Recipe

Preparation Time: 1 minute.

Yield: for 1 serving.

Ingredients

• olive oil – 60 ml;
• lemon juice – 5 ml;
• sea salt – a pinch.

Preparation

1. Prepare the ingredients.

2. In a small container, pour in the olive oil and squeeze a teaspoon of lemon juice (if lemon seeds get into the oil, they should be removed).

3. Add salt to the mixture and mix everything well.

This mixture can be poured over the salad immediately, which will enhance its flavor.

Greek Salad Dressing with Dijon Mustard

Preparation Time: 1 minute.

Yield: for 1 serving.

Ingredients

• olive oil – 60 ml;
• lemon juice – 10 ml;
• Dijon mustard – 1 teaspoon;
• freshly ground pepper – a pinch;
• sea salt – a pinch.

Preparation

1. Prepare the ingredients. Mustard needs to be grainy – Dijon mustard, it cannot be replaced with regular mustard.

2. In a small container, mix the olive oil and lemon juice.

3. Add the Dijon mustard.

4. Grind black pepper directly into the mix using a mill.

5. Season with salt and mash everything with a spoon.

This dressing has its own original flavor due to the addition of Dijon mustard.

Greek Salad Dressing with Boiled Egg Yolk

Preparation Time: 30 minutes.

Yield: for 2 servings.

This sauce is thicker compared to the two previous ones, which is its special charm.

Ingredients

• extra virgin olive oil – 100 ml,
• eggs – 1-2 pcs.,
• Dijon mustard – 2 teaspoons,
• lemon juice – 15-20 ml,
• oregano – a pinch,
• sea salt – a pinch.

Preparation

1. Prepare the ingredients. The eggs need to be hard-boiled – this will take 8 minutes. Then they should be placed in cold water to cool quickly.

2. Separate the yolks from the whites, which will not be needed in the recipe, they can be used for other salads.

3. Mash the yolks with a fork.

4. Add the Dijon mustard to them and mash everything together.

5. Season the mixture with oregano and salt.

6. Squeeze lemon juice into it. Mix.

7. Then, add olive oil gradually, rubbing it into the yolk mixture after each portion.

8. Use all the oil, mixing the mixture until completely homogeneous – it should become a thick oily mass.

And now, the Greek salad dressing in three variations is ready. You can chop the vegetables and soft cheese with olives, and then drizzle one of these dressings over the salad, with each one giving the favorite dish a fresh, original taste. Enjoy your meal!