Chef George's Classic Greek Restaurant Dressing
Chef George Professional Series
Simple. Unemulsified. Oregano Forward.
Yield: Approximately 16 oz
Ingredients
- 1 cup Tripolizza 1965 Extra Virgin Olive Oil
- ⅔ cup red wine vinegar
- 1 tbsp fresh lemon juice
- 1½ tbsp dried Greek oregano
- 1 tsp kosher salt
- ½ tsp coarse black pepper
Instructions:
- Add red wine vinegar, lemon juice, oregano, salt, and black pepper to a mixing bowl or dressing bottle.
- Stir or shake to combine.
- Add Tripolizza 1965 Extra Virgin Olive Oil.
- Shake vigorously for 10–15 seconds immediately before use.
- Dress salad and serve immediately.
Chef Notes:
– This dressing is intentionally not emulsified. Separation is normal and expected.
– Shake before each use.
– The oregano should be highly visible throughout the dressing and salad.
– The red wine vinegar provides the primary acidity while the lemon juice adds brightness and freshness.
– The quality of the olive oil is the star of the recipe.
– Refrigerated shelf life: up to 30 days. Store in a sealed bottle or container.
Traditional Greek Salad Pairing:
- Romaine or iceberg lettuce
- Tomatoes
- Cucumbers
- Red onion
- Kalamata olives
- Pepperoncini
- Feta cheese
- Additional oregano sprinkled over the finished salad
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© Day of the Dead Food Products • Crafted by Chef George • Cook with intent.