Recipe Finder

The Washington Post

Greek Vinaigrette

Greek Vinaigrette 1.000
Apr 11, 2007

Greek vinaigrettes tend to have a higher oil-to-vinegar ratio than other oil-and-vinegar dressings do. This recipe calls for Greek oregano, which is sweeter than its Italian counterpart. The latter can be substituted, but the vinaigrette might not remind you of the great salad you had on a sunny Greek isle.

Refrigerate in an airtight container for up to 2 weeks.


Servings: 1 cup
Ingredients
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon finely minced garlic
  • 1 teaspoon finely minced shallot
  • 1/2 teaspoon Greek oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 6 tablespoons mild/light olive oil

Directions

Combine the first 6 ingredients in a container with a tight-fitting lid, then add the oils and shake to mix well.


Add it
Rate it

Recipe Source

From chef Mike Isabella at Zaytinya restaurant.

Tested by Jill Grisco.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per 1-tablespoon serving: 85


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 36mg 2%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Post Most lifestyle
Subscribe to The Washington Post