Pretty soon I won’t have to buy dressing at the store ever again, because I’m back with another salad dressing recipe I’m obsessed with!
My second favorite salad in the world is a Greek salad. I just love the Feta and olives, and the tart, tangy dressing. One restaurant we go to just dresses theirs with red wine vinegar, and it is my happy place. I may have a weird affection for vinegar…
But either way, this week I was crazy-craving a Greek salad, and I knew a restaurant wasn’t going to fix it. It was bad. Like I-need-to-eat-this-lunch-and-dinner-for-three-days kind of craving. So the only solution was to make my own. And since I wanted an ultra-tangy dressing I knew I had to make that too.
This Greek Vinaigrette is tangy, light, and absolutely perfect. Greek yogurt smooths it out just a bit, but not enough to suffocate the tangy flavors. I think my favorite part of this dressing is the lemon, though. It’s bright and present but doesn’t dominate.
I keep mine a bit light on the oil, so feel free to add a bit more if you’re into that kind of thing. I won’t judge.
If you make this, snap a pic of what you used it on and tag it #messcountersfp. I’d love to see what you make. And feel free to share this post with anyone who might be interested.
1 tbsp Greek yogurt
2 tbsp red wine vinegar
Zest and juice of ½ a lemon
1 tsp Greek seasoning
1-2 cloves garlic (depending on your tolerance), grated
Salt and pepper to taste
Combine all ingredients except salt and pepper in a small food processor. Pulse until mixture emulsifies. Season with salt and pepper to taste. Can be used immediately or made a day in advance.
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