Vegan Greek Salad Vinaigrette
This Vegan Greek Salad Vinaigrette is a nice alternative to Greek dressing with feta cheese in it. It is definitely robust and bursting with herbs and spices. This is a vinaigrette the whole family will love. Pour it on!
I made this vinaigrette with the idea of bypassing feta cheese in it. After some tweaking and messing around with my recipe this one finally hit the spot. Not all Mediterranean meals have to have cheese in it to make it and outstanding dish. I feel the key component in the Vegan Greek Salad Vinaigrette is the fresh olive oil. A really good extra virgin olive oil from Greece, Italy, Spain or Morocco is best.
How To Make Vegan Greek Salad Vinaigrette
I use a really good top of the line red wine vinegar as well. Always look for the ingredients to be just red wine vinegar. Sometimes grape juice is added to it making it sweeter and not always appealing for the desired taste for a recipe. I use fresh lemons in this vinaigrette as well because older lemons tend to be too sweet. Again, I don’t want anything to be unpredictably sweet because it alters the taste.
As for the garlic, I use very fresh and try not to get it with any black mold on it. The trick is to smash the garlic while it is still in the skin. This helps when cleaning the garlic because the skin just falls off the clove. It is one of the fastest ways to clean garlic but it also extracts more flavor this way. It really gives the vinaigrette an authentic Mediterranean flair.
I am working on some recipes with this Vegan Greek Salad Vinaigrette. They will be listed here on my website when they are done. Please look for them to enjoy these new creations. I hope you and your loved ones enjoy this vinaigrette.
Vegan Greek Salad Vinaigrette
Equipment
- Small mixing bowl
- Whisk
- Glass container with lid
Ingredients
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- Juice of One Lemon
- 2½ Tbsp Dijon Mustard
- 1 tsp Dried Parsley
- ¾ tsp Garlic Powder
- 5 cloves Fresh Garlic Smashed and chopped small
- 2 tsp Dried Oregano
- ⅛ tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- In a small mixing bowl add all ingredients. Mix well
- Transfer the vinaigrette mixture into a glass tight jar and seal it with a lid. Refrigerate for 2 hours before using.
