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Greek French dressing Salad Dressing | The Full Serving to

This Greek French dressing salad dressing is as versatile and flavorful as it’s simple to make! An all-purpose dressing for salads, grain dishes, and bowls.

A wide-mouthed, glass jar is holding a vinaigrette salad dressing. It rests on a white surface.

I am going by phases with my salad dressings.

Typically I’m within the temper for creamy dressing, after which weeks of tahini-based dressings will comply with. Typically I make yum sauce and put it on every part for weeks, salads included. The roasted garlic vinaigrette on this protein packed quinoa bean salad is one other one which I are inclined to get hooked on.

This Greek French dressing is my newest salad-dressing-that-I-can’t-get-enough-of. It’s mild, summery, and flavorful however not overwhelming. It additionally appears to work on each sort of salad, irrespective of the greens and greens I select.

I additionally like to make use of the French dressing to decorate up bowls and sheet pans of roasted greens. I’ve found that it’s particularly good on roasted carrots. And I can’t wait to drizzle it onto thick slices of tomatoes as soon as they’re in peak season.

This can be a quite simple recipe to be sharing. However I’ve discovered two issues this 12 months: this primary is that individuals on this neighborhood need and wish easy, family staple recipes—tofu feta, cashew parmesan or spreadable cashew cheese, brothy beans—as a lot as I do.

The second is that almost all of us are by no means sorry to have a brand new, dependable salad dressing recipe to rely upon. Dressings are important to my weekly meal prep (once I’m organized sufficient to meal prep) as a result of they’ll elevate so many meals. Together with even the only grains, greens, or beans.

What’s Greek French dressing?

In all honesty, I’m unsure whether or not Greek French dressing is historically Greek. This isn’t one thing that my Yaya made or advised me about once I was a child, although maybe different Yayas in different kitchens had been passing a recipe like this all the way down to their grandkids.

Mainly, it’s a French dressing that’s like those usually discovered on Greek salad. And it options purple wine vinegar and oregano, that are each commonplace substances in Greek delicacies.

The Greek French dressing packs a bit punch of acid from purple wine vinegar, which I believe is extra assertive than balsamic and champagne (the opposite vinegars I wish to put in dressing). I really like the usage of dried herbs in it, too. Oregano will immediately make a plain inexperienced salad extra distinctive.

Dried oregano and an unpeeled clove of garlic rest on a white surface.

The way to make Greek French dressing salad dressing

This dressing is luckily a breeze to make! You’ll want solely to mix collectively olive oil, vinegar and lemon juice, salt, pepper, garlic, and oregano.

After I make vinaigrettes, I wish to whisk them collectively. I do that in the identical measuring cup that I used to measure the liquid substances. Then I switch them to mason jars for storage.

A reader just lately gave me the nice tip you could simply make vinaigrette in the same mason jar you store it in. You merely add of the substances, shut the mason jar lid, and shake vigorously. I haven’t but tried this, however it seems like a fantastic shortcut. So nice that I’m questioning the way it by no means occurred to me to do it previously!

I’ll let you recognize once I give it a whirl.

Two sorts of acid = a greater dressing

I used to solely put together this French dressing with purple wine vinegar. Over time—and possibly that is the place I’m channeling my Yaya, since she put lemon in every part—I’ve discovered that utilizing each vinegar and lemon juice makes a rounder, higher dressing. The lemon juice provides only a contact of sweetness to the Greek French dressing as properly.

Even when it’s a bit additional work to squeeze lemons along with pouring within the purple wine vinegar, I like to recommend it for the very best outcomes.

Is Greek French dressing vegan?

As far as I do know, there’s nothing to omit or veganize right here—most dressings I’ve seen in Greek salad recipes are vegan to start with. Many vinaigrettes that I come throughout name for honey, which I all the time change with maple syrup. However there’s no want for that with this specific dressing.

Greek salad itself has feta, however after all that may be changed with tofu feta. I’ve a barley version that I really like, and I’ve been engaged on a chickpea model, too.

An angled photograph of a Greek vinaigrette dressing in a mason jar, with a pat of dried oregano on a white surface in front of it.

Storing French dressing

French dressing that’s made with out garlic or mustard, as this one is, might simply be saved on at room temperature for a pair weeks.

Typically I make my dressings with solely olive oil, vinegar, and salt/pepper for the comfort of storing them on the counter. My vinaigrettes often solidify a bit within the fridge, and I don’t all the time bear in mind to allow them to come to room temperature earlier than I exploit them!

This dressing, and others with garlic (or shallot, or contemporary herbs) must be saved within the fridge. I’ve discovered that it lasts a few week in there.

I all the time retailer my vinaigrettes in glass jars, which makes it simple to see what’s inside them. I often have a couple of dressings within the fridge at one time, so that is key.

Can I freeze Greek French dressing?

I freeze nearly every part, all the way down to tiny tidbits of meals which are form of ridiculous to avoid wasting. And I’ve been recognized to freeze issues that aren’t deemed freezer-friendly.

I’ll say, although, that whereas I’ve had super success freezing tahini dressings and cashew-based dressings, I haven’t had a lot luck freezing French dressing. They find yourself extra watery after freezing.

When you don’t assume you’ll use the Greek French dressing inside every week, I’d suggest simply chopping the recipe in half and making a smaller batch.

A wide-mouthed, glass jar is holding a vinaigrette salad dressing. It rests on a white surface.
  • 1/2 cup olive oil
  • 2 tablespoons purple wine vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon high-quality salt
  • 1/8 teaspoon freshly floor black pepper
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
An overhead image of a clear, glass jar of homemade vinaigrette, resting on a white surface.

It’s most undoubtedly salad season the place I’m. I’m excited for summer time, for heat climate and lengthy days and the buzzy pleasure of New York Metropolis reopening.

And I’m additionally excited for salads, plenty of them. This French dressing will give them life. Hope you get pleasure from it, too!


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