Greek Salad Dressing



Sometimes the greatest treasures lie at the bottom of your purse!  That’s exactly where I found this recipe, scribbled on a tiny piece of paper, floating among lost coins, numerous pens, about 6 tubes of lipstick, cough drops, and a wadded up twenty-dollar bill.  The twenty was exciting but the recipe is a treasure.  Typically I would have assumed the piece of paper was an old grocery list but this time I decided to take a look.  It had no title and was sloppily scribbled with no instructions, but it was obviously a salad dressing recipe.  Most likely I jotted this recipe down while waiting in a dentist or doctors office.

All of the sudden the meal that I was thinking of taking my cousin and her husband was set in stone.  The doctor had my cousin, Nancy, off her feet so I wanted to help her out and take a meal.  I had already considered Spanakopita with my layered Greek salad and this new recipe would be great.  It was delicious!  Don’t be intimidated by the amount of garlic.  I was a little concerned that it would overpower the dressing but it doesn’t.

Greek Salad Dressing
  • ½ extra virgin olive oil
  • ¼ c. red wine vinegar
  • 2 tsp. sugar
  • 4 cloves garlic, minced
  • ½ c. kalamata olives, finely chopped
  • salt and pepper, to taste
  1. Put all ingredients into a quart jar and shake to combine.
  2. For a Greek salad layer lettuce, tomatoes, cucumbers, purple onion, black olives, and feta cheese. Toss with dressing just before serving.


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