At some point last year I found myself on a Greek salad kick. After finishing off a couple batches of homemade Greek vinaigrette, I wanted to kick the flavor up  to the next level. Standard Greek dressing could also pass for Italian dressing– it’s just olive oil and red wine vinegar with some salt, pepper, and oregano. Garlic and lemon are optional. Bored with such a generic Mediterranean condiment, I wanted something that better highlighted more specific flavors of Greece.
What I came up with is a deliciously creamy, flavorful, and incredibly fresh dressing. I immediately named it “Greek Goddess Vinaigrette”, as it’s really a cross between Greek vinaigrette and Green Goddess dressing. This isn’t nearly as rich and heavy as the Green Goddess but is so much more complex in flavor than any Greek vinaigrette. The secret ingredient is brine from Kalamata olives, which lends a nice depth of flavor.
This dressing can be altered in many ways. You could change up the herbs and add basil or pesto– but from where I sit, basil already gets plenty of attention. I like to give other green aromatics a moment in the spotlight. You can use herbs preserved in tubes for this, although I would recommend using fresh parsley.

 

Greek Goddess Vinaigrette

1 large handful fresh parsley, no need to remove stems

2 sprigs fresh mint, stems removed

1 handful fresh chives, roughly chopped

1 small handful dill, roughly chopped

¼ c white balsamic vinegar

⅔ C plain greek yogurt

½ tsp lemon zest, or 1 tsp lemon juice, or 3 drops lemon essential oil

1 tsp Penzey’s toasted onion granules

½ tsp dried oregano, or ¼ tsp finely chopped fresh oregano

2 cloves fresh garlic, peeled

Freshly ground black pepper, to taste

¼ tsp kosher salt

2 Tbsp kalamata olive brine

3 drops stevia extract or ½ tsp honey

⅔ C extra virgin olive oil

Place all ingredients, with the exception of olive oil, in a blender and blend. When ingredients have broken down and combined, slowly pour in olive oil with the blender running, until thoroughly combined and very smooth. Store in an airtight container and refrigerate.

 

This is so good on all kinds of salads, but needless to say it especially shines in a Greek salad. Add to whatever Mediterranean flavors you like to a Greek salad: Tomatoes, cucumber, red onion, olives, capers, feta cheese, pepperoncini peppers, or anchovies. It will be an even more satisfying meal with a side of grilled whole wheat pita bread!

Greek Goddess WWM

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