Greek Salad Dressing

Toss this delicious dressing with classic Greek salad ingredients like cucumbers, tomatoes,
olives, and vegan feta (or hummus), or use in any salad ingredient mix!

Greek Salad Dressing

Ingredients

 2 ½ tbsp red wine vinegar

 1 tsp dijon mustard

 ¼ tsp dried oregano

 ½ tsp dried basil

 ¼ tsp allspice (lightly rounded)

 ½ tsp salt (optional)

 2 tbsp pure maple syrup (or date syrup — optional)

 ½ small clove garlic (about ¼ - ½ tsp chopped)

 1 ½ tsp chia seeds

 black pepper (freshly ground, to taste)

 1 tbsp water

Directions

1

In a blender, puree all ingredients until very smooth (see note).

2

Taste, and adjust seasonings.

3

Serve or refrigerate.

4

Dressing will keep a week or so in the fridge.

Chef's Notes

Yield
Makes about 1/3 cup.

Blender
If you don’t have a small jar for your blender, you will want to double this recipe so it has enough volume to blend, or use an immersion blender.

Blending
If you don’t have a high-powered blender, it is helpful to use ground chia instead of whole. After blending, let it sit for several minutes or longer to thicken slightly. The chia will absorb more moisture as it sits and even after refrigerating.

Dressing Texture
This dressing will thicken more as it stands. So, after a day in the fridge it will become much thicker than when you first make it. To thin, simply whisk/stir water, a teaspoon at a time, to thin as needed.

Herbs
If you prefer the texture of the dried herbs left intact, blend all the ingredients except the oregano and basil, and just stir or pulse those in after.

Sumac Suggestion
For a “Fattoush Salad” dressing, omit the basil and oregano, and add ½ – 1 tsp of sumac (to taste) as well as crushed/ grated fresh garlic to taste.

https://foodrevolution.org/recipes/greek-salad-dressing/