Greek salad is a simple and useful vegetable dish. The composition of the salad varies widely, but the authentic version is limited to cucumbers, tomatoes, lettuce, Feta cheese, red onions and olives. Salad dressing is also basically minimal, aimed at keeping the taste of fresh vegetables intact.
In this article, we will look at both classic Greek dressing dressings and various modifications of authentic recipes.
Classical dressing for Greek salad
The recipe for a dressing for a classic Greek salad does not even require a list of ingredients, it is so simple and laconic. We take lemon juice and olive oil in a ratio of 1: 2. Lemon juice is beaten in butter with a halo, adding a little salt and pepper to the mixture. Ready-for-use dressing is complemented with dried oregano to taste.
In spite of how you prepare a Greek salad: with cheese, or "Feta" dressing perfectly complement any variant of the dish.
Dressing for Greek salad with balsamic vinegar
Another, no less popular version of salad dressing for Greek implies the use of balsamic vinegar instead of lemon juice. Consider that balsamic vinegar must be very high quality, otherwise the taste will be spoiled.
- balsamic vinegar - 1/4 of a century;
- brown sugar - 2 tsp;
- crushed garlic - 1 tbsp. a spoon;
- salt, ground black pepper - 1/2 tsp;
- olive oil - 3/4 tbsp.
Whisk the balsamic vinegar with a whisk with sugar and garlic, add salt and pepper. Continuing to stir the future sauce, pour a thin trickle of olive oil into it, trying to make the future sauce as homogeneous as possible. Ready sauce is served to the table immediately, keeping its room temperature.
Dressing for Greek salad with soy sauce
- soy sauce - 2 tbsp. spoons;
- olive oil - 4 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- honey - 1 tbsp. a spoon.
Liquid honey mixed with soy sauce until completely dissolved. Add a little lemon juice and mix again. Without ceasing to beat the dressing with whisk, we pour olive oil. Ready refueling can be stored in a sealed container for about 2 weeks.
The recipe for a dressing for Greek salad
- Dried oregano - 1 teaspoon;
- garlic - 2 cloves;
- Dijon mustard - 1/2 tsp;
- salt, pepper - to taste;
- red wine vinegar - 1/4;
- olive oil - 1/2 tbsp.
Garlic is passed through the press, and the resulting puree is mixed with oregano, mustard, vinegar, salt and pepper in a small bowl. Constantly stirring pour all the ingredients with olive oil. As a result, a homogeneous appearance of the emulsion should be obtained. Let the dressing stand for about 30 minutes, so that flavors and flavors blend together at room temperature.
Dressing for Greek salad with mayonnaise
- olive oil - 1/4 of a century;
- lemon juice - 1/4 of a century;
- garlic - 1-2 cloves;
- honey -1 tbsp. a spoon;
- mayonnaise - 2 tbsp. spoons;
- red wine vinegar - 1-2 tsp.
- salt, pepper - to taste.
Garlic is passed through the press, or finely cut with a knife. Mix garlic with mayonnaise, salt and honey until homogenous, after which, whisking constantly, we first add olive oil to the mixture, and then lemon juice. The last in the dressing is a small amount of wine vinegar, which will add spice to the ready-made sauce. Refuel to the Greek salad is better served chilled. It turns out very dense and cream, and rich taste is able to supplement any salad.