French Greek Salad Dressing Recipe

Olive oil: This is the base of the dressing, providing a rich and smooth texture.

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

Dijon mustard: Offers a creamy texture and a hint of heat, enhancing the overall flavor profile.

Dried oregano: Brings an earthy and aromatic note, typical of Mediterranean cuisine.

Garlic: Adds a pungent and savory depth to the dressing.

Salt: Enhances all the flavors and brings them together.

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

To achieve a perfectly emulsified dressing, slowly drizzle the olive oil into the red wine vinegar mixture while continuously whisking. This will help the dijon mustard act as an emulsifier, creating a smooth and cohesive blend. Additionally, let the minced garlic sit in the vinegar for a few minutes before adding the other ingredients; this will mellow its sharpness and infuse the dressing with a more balanced flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high monounsaturated fat content, making it a healthy and suitable alternative.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, though it has a slightly fruitier flavor.

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

• dried oregano - Substitute with dried thyme: Dried thyme has a comparable earthy and slightly minty flavor, making it a good alternative.

• garlic, minced - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and more convenient for mixing.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar salty taste with potentially more minerals.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less visually noticeable in light-colored dressings.

• To store your freshly made French Greek Salad Dressing, pour it into a clean, airtight container, such as a glass jar or a plastic bottle with a tight-fitting lid. This helps maintain its freshness and prevents any unwanted flavors from seeping in.

• Place the container in the refrigerator. The olive oil in the dressing may solidify slightly when chilled, but don't worry—this is completely normal. Simply let the dressing sit at room temperature for a few minutes before using it, or give it a good shake to re-emulsify the ingredients.

• If you want to keep your dressing for longer than a week, consider freezing it. Pour the dressing into an ice cube tray, filling each compartment about three-quarters full. Once frozen, transfer the dressing cubes to a resealable plastic freezer bag. This method allows you to thaw only the amount you need, reducing waste.

• When ready to use, thaw the desired number of dressing cubes in the refrigerator overnight or at room temperature for a quicker option. Once thawed, give the dressing a good whisk or shake to ensure all ingredients are well combined.

• Always label your containers with the date you made the dressing. This helps you keep track of its freshness and ensures you enjoy it at its best quality.

• Avoid storing the dressing in direct sunlight or near heat sources, as this can cause the olive oil to spoil more quickly and alter the flavor profile of your French Greek Salad Dressing.

• If you notice any off smells, changes in color, or separation that doesn't re-emulsify with shaking, it's best to discard the dressing and make a fresh batch. Freshness is key to enjoying the vibrant flavors of this delightful dressing.

• Room Temperature Method: Remove the French Greek Salad Dressing from the refrigerator and let it sit at room temperature for about 15-20 minutes. This allows the olive oil to return to its liquid state and the flavors to meld together beautifully.

• Warm Water Bath: Fill a bowl with warm (not hot) water. Place the container of dressing in the bowl, ensuring the water level is below the lid. Let it sit for 5-10 minutes, occasionally swirling the container to evenly distribute the warmth.

• Microwave Method: Transfer the dressing to a microwave-safe bowl. Heat on low power for 10-15 seconds. Stir well and check the temperature. Repeat if necessary, but be cautious not to overheat, as this can alter the flavor profile of the dressing.

• Stovetop Method: Pour the dressing into a small saucepan. Warm over low heat, stirring constantly, until it reaches the desired temperature. This method is quick but requires close attention to avoid overheating.

• Shake and Serve: If you're in a rush, simply give the dressing a vigorous shake in its container. The friction will slightly warm it up and recombine any separated ingredients.

• Whisk: A whisk is essential for combining the olive oil, red wine vinegar, dijon mustard, dried oregano, minced garlic, salt, and black pepper until they are well emulsified.

• Mixing bowl: A mixing bowl is needed to hold all the ingredients while you whisk them together.

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

• Measuring spoons: Measuring spoons are necessary for measuring the dijon mustard, dried oregano, salt, and black pepper.

• Garlic press: A garlic press can be used to mince the garlic clove quickly and efficiently.

• Storage container: A storage container is useful if you plan to store the dressing in the refrigerator for up to one week.

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 instead of whisking.

Make a larger batch: Double or triple the recipe and store the extra dressing in the refrigerator for future use.

Pre-mix dry ingredients: Combine the dried oregano, salt, and black pepper in a small container so they are ready to add.