Greek Food, Cooking and Recipe Community

How to make homemade Greek salad dressing

1 - 6 of 6 Posts
ssherie_

ssherie_

Active member
You can add this salad dressing to any type of salad, although I wouldn't recommend it for typical xoriatiki (village) salad. You can add all of these ingredients in a blender and pulse until they're creamy. I don't use measurements though, sorry!! I just taste throughout and add whatever is needed.

-Greek olive oil
-Vinegar
-Lemon
-Parsley
-Salt
-Pepper
-Oregano
-Mayo (can be vegan mayo)
-Roasted garlic
 
  • Like
Reactions: Hash
This recipe is great!! I love adding roasted or fried garlic in my salad dressings for extra creaminess
 
  • Like
Reactions: Hash
ssherie_ said:
You can add this salad dressing to any type of salad, although I wouldn't recommend it for typical xoriatiki (village) salad. You can add all of these ingredients in a blender and pulse until they're creamy. I don't use measurements though, sorry!! I just taste throughout and add whatever is needed.

-Greek olive oil
-Vinegar
-Lemon
-Parsley
-Salt
-Pepper
-Oregano
-Mayo (can be vegan mayo)
-Roasted garlic
Click to expand...
Sounds good but how much of each ingreadent is needed to make this salad dressing
 
Lemon infused olive oil
Oregano or dill
Salt and pepper taste
Touch of vinegar

I use this dressing for all salads except cabbage based salads.
 
  • Like
Reactions: xmelissaa
Patisqua said:
Lemon infused olive oil
Oregano or dill
Salt and pepper taste
Touch of vinegar

I use this dressing for all salads except cabbage based salads.
Click to expand...
Dill is amazing!! It adds a bit of freshness to the salad and balances out the heavy olive oil
 
I am totally not sure about the mayo in this recipe. My family doesn't like mayonnaise. The rest of it looks great, though!
 
1 - 6 of 6 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top