Archive for the ‘Mediterranean’ Category

Greek Salad Dressing

Greek Salad Dressing

I found this web page http://www.healthguidance.org/entry/11397/1/Greek-Salad-Dressing-Recipe.html on Health Guidance website for Greek Salad Dressings. There are three choices, I ended up with my own version, you can use one of their Greek  Salad Dressings or you can use mine, which follows.

Dry Ingredients First!!!

  • 1/4 teaspoon (1.25 gm) salt
  • 1/4 teaspoon (1.25 gm) black pepper
  • 1/2 teaspoon (2.5 gm) basil
  • 1/2 teaspoon (2.5 gm) marjoram
  • 1 teaspoon (5 gm) oregano
  • 1/2 teaspoon (2.5 gm) thyme
  • 1 clove garlic minced or 1/2 teaspoon (2.5 gm) dry garlic pieces

Wet Ingredients Next!!!

  • Juice of a lemon, plus sufficient water to equal 1/4 cup (60 ml) or 1/4 cup (60 ml) reconstituted lemon juice
  • 3/4 cup olive oil

I suggest using a 12 oz (360 ml) Ball canning jar with plastic cover, as depicted in the above picture. Place dry ingredients in the jar. Using a glass cup measure, such as Pyrex with US Standard and Metric markings, squeeze the lemon juice into the measuring cup, add sufficient water to equal 1/4 cup (60 ml). Then, add olive oil up to the 1 cup (240 ml) level. Add the liquid to the dry ingredients in the canning jar, screw cover on tightly and shake to mix ingredients. Store in refrigerator.

My refrigerator is set at 40° Fahrenheit (4° Centigrade) which makes the olive oil semi-solid, so I have to take the dressing out of the refrigerator 30 minutes before I am planning to use it, to allow the olive oil to return to it’s normal liquid state.

Advertisements

Greek Potato Salad

Greek Potato Salad

The recipe is adapted from Jeff Smith’s cookbook, “The Frugal Gourmet“.

  • 2 lbs cooked potatoes peeled and cut up, cooled
  • 1/4 large onion chopped, preferably a mild onion
  • 1/4 cup fresh parsley chopped or 1 tablespoon dried parsley
  • 2 teaspoons oregano
  • 1/4 cup white wine vinegar
  • 1/4 olive oil
  • salt and pepper to taste

When the potatoes are cooked , drain them but do not rinse them. Let them cool in a strainer, so the water will drain. When cooled add the rest of the ingredients, stirring to mix and chill before eating.

Greek Garbanzo Bean Salad

Greek Garbanzo Bean Salad

  • 2 cups (480 ml)garbonzo beans cooked or canned, if canned, rinsed and drained
  • 1 large cucumber peeled and chopped
  • 2 cups (480 gm) tomatoes chopped, fresh or canned
  • 1/4 onion chopped
  • 2 cloves garlic minced
  • 1 – 2.25 oz (64 gm) can of sliced black olives drained
  • 1/2 cup (120 gm) crumbled feta cheese

Use your favorite Italian or Greek salad dressing, 1/2 cup (120 ml) or more or use my Greek Salad Dressing.