41
Submitted by evelynathens
"Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing."
photo by Andi Longmeadow Farm 
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
2 cups
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ingredients
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 -2 garlic clove, minced fine (depending on how strong you want your dressing)
- 1 teaspoon dried oregano (mediterranean)
- 1 tablespoon chopped fresh dill
- salt & freshly ground black pepper
- 3⁄4 cup feta cheese, crumbled
- 3⁄4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)
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directions
- In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
- With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
- Chill at least 1 hour so the flavours meld.
- Refrigerate, tightly covered.
- This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
- If the dressing separates, just give it a whizz in the blender again.
Questions & Replies
-
How long in a food processor should it take to thicken up?
crozpetal
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Reviews
-
Really wonderful. I replaced half the milk with fat free plain yougurt, just because I needed to use it, and used fat free feta (surprisingly good!) I used this on a salad of black olives, chopped tomatoes, 1-inch pieces of romaine lettuce, and artichoke hearts. We had it last night, and I was craving it all day, so I think I will have to make it again soon!! LOVED it!
spatchco*ck
-
This is a powerfully flavored, thick dressing that demands a hearty salad...not a bowl of baby greens. It was very good with some crisp Romaine, steamed green beans, artichoke hearts, hardboiled eggs and sliced tomatoes for a hearty lunch salad.I think that it could be thinned out a little more and drizzled as a sauce on other green veggies too.My DH gave it 5 ***** Evelyn!
Geema
-
You don't need anymore accolades from me, but I will say - I had to fend my own self off the dressing - as the desire to just drink it was overwhelming. I am glad I didn't - because the rest of the family DID. No changes here from the farm - made as instructed. (2 garlic cloves - perfection!)
Andi Longmeadow Farm
-
I made this with milk instead of buttermilk as it was quite thick and only one clove of garlic. It had a very intense flavour which went perfectly with some boiled potatoes which I had chopped up. I agree that it tastes better after a few hours and even better the following day. A good variation to a vinegar-oil dressing.
joanna_giselle
-
This is a superb dressing recipe. Creamy, thick with strong flavors. I agree with Geema, this deserves a hearty salad to go over, not just salad greens. Thanks Evelyn.
ratherbeswimmin
see 35 more reviews
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Tweaks
-
I made this with milk instead of buttermilk as it was quite thick and only one clove of garlic. It had a very intense flavour which went perfectly with some boiled potatoes which I had chopped up. I agree that it tastes better after a few hours and even better the following day. A good variation to a vinegar-oil dressing.
joanna_giselle
RECIPE SUBMITTED BY
evelynathens
Athens
- 362 Followers
- 1552 Recipes
- 99 Tweaks
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.What did I do wrong?Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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