Salad Dressing

There aren't any photos to go along with this recipe, because it's salad dressing. And it's mostly invisible in your salad. I've made a few batches of this over the past two months and it's extremely simple and straightforward. So simple that typing it up feels a little silly, but it's good!

I used a ratio and included some notes below, you can easily make a large batch or just stir up a little in your salad bowl. I like this dressing on spinach salads, in rice bowls, drizzled on top of hummus or as a dressing for grilled asparagus.


Greek Salad Dressing
2:1 extra virgin olive oil to red wine vinegar
Lemon zest or a splash of lemon juice
Oregano -- a pinch for a small amount, 2 tablespoons for a large batch
Minced garlic -- one clove for a small amount, up to 3 cloves for a large batch

Notes:
*If there's another neutral oil you prefer over olive oil, give it a try.
*If you're making a large batch, just use the zest of 1 or 2 lemons. If you're just mixing enough for one salad, it's probably easier to just use a little juice.
*It's all super adaptable, so if this is too pungent for you, or too acidic, play around and you'll find something you like