I wanted to make my own Greek Dressing because I eat a lot of Greek Salads, or salads that come very close to being Greek, in the Summertime. Before now, I had always associated Greek Dressing with the viscous, shiny dressing that you find in school cafeterias and diners. But then I thought that none of the ingredients in Greek dressing are actually unhealthy, in fact, it is quite the opposite. I realized that I was only having trouble with it because I was eating it in places where it was not freshly prepared. So I decided to give Greek Dressing a go. Here I am sharing my current version. I am curious to know if people make their own, and if so, what they include.
I put the juice of 2-3 lemons in a quart size Ball jar along with 2 cloves of crushed garlic. I add 3 tablespoons of red wine vinegar, 1 teaspoon of sea salt, and 1 tablespoon of mustard, and shake. After about 20 minutes, I fish out the garlic and discard. Then I add 1/2 teaspoon sumac, and 1 teaspoon dried Greek oregano. I add 1 cup of olive oil, cover the jar with its lid, and then shake it up. Then I season to taste with salt and pepper. The sumac is my own version, because I love the little piquant spike it gives the dressing. It is very important that you buy high quality spices and dried herbs, as it makes all the difference! Pour on fresh veggies all Summer long. Makes about 1 1/2 cups.