Greekhouse Dressing Recipe

Olive oil: A rich, flavorful oil that forms the base of the dressing and adds a smooth texture.

Red wine vinegar: Provides a tangy acidity that balances the richness of the olive oil.

Lemon juice: Freshly squeezed to add a bright, citrusy note.

Garlic: Minced to infuse the dressing with a robust, aromatic flavor.

Oregano: Dried herb that brings a classic Mediterranean taste.

Dijon mustard: Adds a subtle spiciness and helps to emulsify the dressing.

Salt: Enhances the overall flavor of the dressing.

Black pepper: Freshly ground to add a hint of spice and depth.

When making this Greekhouse dressing, ensure that the olive oil and red wine vinegar are of high quality, as they form the base of the flavor profile. To achieve a smoother emulsion, slowly drizzle the olive oil into the mixture while continuously whisking. This technique helps the dressing to blend more thoroughly and prevents separation. Additionally, allowing the dressing to sit for at least 30 minutes before serving will enable the flavors to meld together, enhancing the overall taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and healthy fat profile, making it a good alternative.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, which can mimic the flavor profile of red wine vinegar.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it may add a slightly different taste.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar garlic flavor, though it lacks the fresh pungency.

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

• dijon mustard - Substitute with yellow mustard: Yellow mustard has a similar tangy flavor, though it is slightly less complex than dijon mustard.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, though it will also add a different depth of flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness, though it has a slightly different flavor profile and is less visually noticeable.

• To store your Greekhouse dressing, pour it into a clean, airtight jar or a bottle with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the jar or bottle in the refrigerator. The dressing will keep well for up to two weeks. Remember to give it a good shake before each use to re-emulsify the ingredients.
• If you want to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top to allow for expansion. Seal the container tightly.
• Label the container with the date so you can keep track of its freshness. The dressing can be frozen for up to three months.
• When you're ready to use the frozen dressing, transfer it to the refrigerator to thaw overnight. Once thawed, give it a vigorous shake or whisk to bring the ingredients back together.
• For best results, avoid freezing the dressing in glass containers, as they can crack when the liquid expands. Opt for plastic containers or freezer bags instead.
• If you notice any separation or changes in texture after thawing, simply whisk the dressing again until it reaches the desired consistency.

• Pour the Greekhouse dressing into a small saucepan.
• Heat over low heat, stirring occasionally, until it reaches your desired temperature.
• Alternatively, transfer the dressing to a microwave-safe bowl.
• Microwave on medium power in 15-second intervals, stirring in between, until warmed through.
• For a more even heat, place the dressing in a heatproof bowl and set it over a pot of simmering water, stirring occasionally until warm.
• If you prefer a cold dressing, simply let it sit at room temperature for about 10-15 minutes before using.

• Mixing bowl: A large bowl used to combine the olive oil, red wine vinegar, and lemon juice, as well as the other ingredients.

• Whisk: A utensil used to blend the ingredients together until they are well combined.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring cups: Used to measure out the olive oil and red wine vinegar accurately.

• Measuring spoons: Used to measure the lemon juice, dried oregano, dijon mustard, salt, and black pepper.

• Jar with lid: A container to store the dressing in the refrigerator and to shake well before using.

Pre-mix the dressing: Combine olive oil, red wine vinegar, and lemon juice in a jar the night before. Add minced garlic, dried oregano, dijon mustard, salt, and black pepper in the morning and shake well.

Use a blender: Instead of whisking, blend all ingredients in a blender for a smoother consistency and faster preparation.

Pre-mince garlic: Mince multiple cloves of garlic at once and store in the fridge for quick use in various recipes.

Batch preparation: Double or triple the recipe and store in the fridge for up to a week, saving time on future meals.