Greekhouse Dressing Recipe

Olive oil: Provides a rich, smooth base for the dressing.

Red wine vinegar: Adds a tangy, acidic note that balances the richness of the olive oil.

Lemon juice: Freshly squeezed to add brightness and a hint of citrus.

Garlic: Minced to infuse the dressing with a robust, savory flavor.

Dried oregano: Brings an earthy, aromatic quality that is quintessentially Greek.

Salt: Enhances the overall flavor of the dressing.

Black pepper: Adds a subtle heat and depth to the dressing.

When making this Greekhouse dressing, ensure that the olive oil and red wine vinegar are at room temperature. This helps them emulsify better when whisked together. Additionally, finely mince the garlic to ensure it distributes evenly throughout the dressing, providing a consistent flavor in every bite. If you prefer a smoother texture, you can use a blender to combine the ingredients, which will also help the dressing emulsify more effectively.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, making it a good alternative.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar citrusy brightness and acidity.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor that can complement the dressing.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor. Use sparingly to avoid overpowering the dressing.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, which can still work well in the dressing.

• To store your Greekhouse dressing, pour it into a clean, airtight container, such as a glass jar or a plastic bottle with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. The dressing will keep well for up to one week, allowing you to enjoy its vibrant flavors over multiple meals.
• Before each use, give the dressing a good shake or stir. The olive oil and red wine vinegar may separate over time, but a quick mix will bring them back together.
• If you notice any changes in the smell, taste, or appearance of the dressing, it's best to discard it. Freshness is key to enjoying the full flavor of your Greekhouse dressing.
• For those who like to plan ahead, freezing the dressing is an option. Pour the dressing into ice cube trays, leaving a little space at the top of each compartment for expansion. Once frozen, transfer the cubes to a freezer-safe bag or container.
• When you're ready to use the dressing, simply thaw the desired number of cubes in the refrigerator or at room temperature. Give it a good stir once thawed to ensure the ingredients are well combined.
• Keep in mind that freezing may slightly alter the texture of the dressing, but the flavors will remain intact. This method is perfect for preserving the dressing for up to three months.
• Always label your containers with the date of preparation to keep track of its freshness. This way, you can enjoy your Greekhouse dressing at its best, whether it's freshly made or thawed from the freezer.

• If you prefer a quick method, pour the Greekhouse Dressing into a small saucepan. Heat over low heat, stirring occasionally until it reaches your desired temperature. Be careful not to overheat, as this can alter the flavors of the olive oil and red wine vinegar.

• For a gentler approach, place the Greekhouse Dressing in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method). Stir occasionally until warmed through. This method helps maintain the integrity of the lemon juice and minced garlic.

• If you have a microwave, transfer the Greekhouse Dressing to a microwave-safe container. Heat on low power in 10-second intervals, stirring in between, until it reaches the desired warmth. This prevents the dried oregano from becoming too intense.

• For an even distribution of heat, you can use a sous-vide method. Place the Greekhouse Dressing in a sealed plastic bag, then submerge it in a water bath set to a low temperature (around 120°F or 50°C). Heat for about 10-15 minutes, ensuring the salt and black pepper flavors meld perfectly.

• If you prefer a more rustic method, pour the Greekhouse Dressing into a glass jar. Place the jar in a bowl of hot water and let it sit for a few minutes, shaking occasionally. This method gently warms the dressing without compromising the freshly squeezed lemon juice and minced garlic flavors.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Whisk: Used to blend the ingredients until they are well combined and emulsified.

• Measuring cups: Essential for accurately measuring the olive oil and red wine vinegar.

• Measuring spoons: Necessary for measuring the lemon juice, minced garlic, dried oregano, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Citrus juicer: Useful for extracting freshly squeezed lemon juice.

• Storage container: An airtight container to store the dressing in the refrigerator for up to one week.

Pre-mince garlic: Mince garlic in bulk and store it in the fridge to save time when making the dressing.

Use a jar: Combine all ingredients in a jar, seal, and shake vigorously to mix and emulsify quickly.

Pre-measure ingredients: Measure out the olive oil, red wine vinegar, and other ingredients in advance to streamline the process.

Batch make: Double or triple the recipe and store the extra dressing in the fridge for future use.

Use a blender: Blend all the ingredients together for a faster and smoother emulsion.