Greek Dressing and Marinade
Greek Dressing and Marinade
1/2 Cup Olive Oil
1/3 Cup lemon juice from about 2 large lemons
1 teaspoon oregeno
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar, (optional)
Add all ingredients to a 1/2 pint mason jar and shake well. This will last about 2 weeks in the refrigerator. If the oil solidifies, just bring to room temperature and shake well.
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What type of olive oil did you use I made it today and I couldn’t even eat it because it had a very I don’t know how to describe it a very distasteful olive oil taste I’m wondering maybe I should use light olive oil
Barbara-
I use a high-quality extra virgin olive oil for salad dressings. The quality of the oil can make a big difference in the taste of this salad dressing. Good olive oil can go rancid easily. If you prefer a more neutral tasting dressing, you could use light olive oil or even avocado or vegetable oil.