Originally Posted by Sugarpumpkin
This is a variation I made of a Rachel Ray recipe.
1/4 Olive Oil
3 tbsp Red Wine Vinegar
1 tsp crushed oregano
fresh ground pepper (as much or as little as you'd like )
1 chopped shallot (chopped into the smallest pieces you can get)
Mix it all up, let it sit for 10 minutes and then mix it up before serving.
This will make approx. 3-4 servings of dressing.
Soooo good over mixed organic baby lettuce, olives, sliced tomatoes, cucumber, and feta cheese!
If you want to get a little more greek cut up some onion to put on your salad...I don't like onion haha
I found a Greek salad dressing recipe on allrecipes.com, and it has become my favorite dressing. I like it because it keeps at room temperature, and the recipe can be scaled down; don't worry about the original size of it! I scaled it down to 12 servings. It reminds me of Olive Garden's Italian dressing, but this is better!