Salad dressing/olive oil question

Islands said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Thanks for any ideas.
Lisa

I'd use EVOO with some red wine vinegar, lemon juice, salt, pepper, and
oregano. Manybe a teaspoon of suagr to neutralize acidity. Put it in a
small bowl and whisk, or put it in a small jar and shake it all
together.

The ratio I learned growing up was 5 parts oil to 1 part vinegar, but I
like strong flavors, so I make mine about half and half.

"Islands" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Thanks for any ideas.
Lisa

You use what's called extra virgin olive oil. If you think you'll be using a
lot of it, buy a small bottle, and when it's nearly empty, buy a large can
of olive oil from which you refill the smaller bottle.

Islands said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Thanks for any ideas.
Lisa

Ok, this is how I grew up doing it: Toss salad. Pour extra virgin olive
oil over greens, say 3 tablespoons for a huge salad? It is a "to eye"
thing, you know? Then toss more as I sprinkle with salt, pepper. Then I
add about 1 tablespoon or so of my vinegar of choice. So, it is about a
3:1 oil and vinegar ratio. Yet sometimes it isn't. I add things ad lib
as they strike me, such as spices and grated romano or parmesan. If the
salad is loaded with juicy tomatoes I tend to use a bit less vinegar. It
is all trial and error and done at the very last minute before the salad
course.
Goomba

I've got like ninety recipes for Greek salad, and unfortunately can't
locate my favorite offhand. For the dressing, most call for 4-6
tablespoons EVOO, the juice of a lemon, and a teaspoon of oregano.
Some add a clove of garlic, but I think it's terrific as is. (It
tastes lousy by itself -- really oily -- but it's great on the salad.)

For the salad, I use bite-size tomatoes, hothouse cucumbers, pitted
Calamata olives, red bell peppers, romaine lettuce, and lots of GOOD
imported feta (at my local Greek deli it's the "Parnasou" variety).

Quoted message said:

I've got like ninety recipes for Greek salad, and unfortunately can't
locate my favorite offhand. For the dressing, most call for 4-6
tablespoons EVOO, the juice of a lemon, and a teaspoon of oregano.
Some add a clove of garlic, but I think it's terrific as is. (It
tastes lousy by itself -- really oily -- but it's great on the salad.)

You don't have to add the entire amount to your salad, y'know?
Also, sometimes it's nice to rub the bowl with a clove of garlic. It
adds just the right amount of flavor yet isn't a problem being in bits.
Goomba

Goomba38 wrote on 13 Mar 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

I've got like ninety recipes for Greek salad, and unfortunately can't
locate my favorite offhand. For the dressing, most call for 4-6
tablespoons EVOO, the juice of a lemon, and a teaspoon of oregano.
Some add a clove of garlic, but I think it's terrific as is. (It
tastes lousy by itself -- really oily -- but it's great on the

salad.)

Quoted message said:

You don't have to add the entire amount to your salad, y'know?
Also, sometimes it's nice to rub the bowl with a clove of garlic. It
adds just the right amount of flavor yet isn't a problem being in bits.
Goomba

The ratio is 3:1 3 parts oil to 1 part acid...then you add stuff like
minced garlic and herbs to taste...some even add a pinch of sugar.

But for the best results use a extra virgin olive oil of YOUR
choice...one you like...Ditto on the acid... whether it be vinigar lemon
or whatever...

Some like to mix it up in a jar with a lid and shake well before
using/pouring.

If using dried herbs let it rest a bit before using so as the flavours
will meld.

--
-Alan

Try the following:
1 Cup extra virgin oilve oil
3/4 cup white vingar
1 Tablespoon oregano leaf
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper.
Shake and let it rest about two hours...Shake before using..
That's what I used in my restaurant as a Greek Dressing.

"Islands" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Thanks for any ideas.
Lisa

Try this:
1/2 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 clove garlic, crushed or finely chopped
1/2 teaspoon finely chopped fresh oregano or 1/8 teaspoon dried
Sprinkle the salad with 1 teaspoon finely chopped fresh mint or !/4 teaspoon
dried

Janet

Janet Bostwick said:

"Islands" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Thanks for any ideas.
Lisa

Try this:
1/2 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 clove garlic, crushed or finely chopped
1/2 teaspoon finely chopped fresh oregano or 1/8 teaspoon dried
Sprinkle the salad with 1 teaspoon finely chopped fresh mint or !/4 teaspoon
dried

Janet

No ones' mentioned it, but I prefer, especially for salad dressings,
first cold pressed EVOO. It's a better quality OO and for salad
dressing, where you directly eat it, is superior to just any EVOO.

Yogi Gupta said:

Try the following:
1 Cup extra virgin oilve oil
3/4 cup white vingar
1 Tablespoon oregano leaf*
1/2 teaspoon onion salt*
1/2 teaspoon garlic salt*
1/2 teaspoon lemon pepper*
Shake and let it rest about two hours...Shake before using..
That's what I used in my restaurant as a Greek Dressing.

Must be "The Dumb Greek Restaurant", because you wasted perfectly good
extra virgin olive oil by fercockting it up with all those overbearing
spices/herbs. Extra virgin olive oil isn't used for prepared salad
dressings, especially not highly spiced. What you did is tantamont to
using top shelf scotch for a sour. You dumb Greek! hehe

Anyway, I don't believe you used extra virgin olive oil.. you sure yer
not taking vas-o-lene... never found a greek restaurant even stocked
any evoo... even if asked for olive oil and vinegar all you'll get is a
couple slvovenly cruets, one containing plain white vinegar and the
other with the cheapest, vilest olive oil, usually already rancid.
Greek restaurants usually serve decent food (although nothing much
actually Greek) but they don't offer the nicities of quality condiments.

Islands said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Lisa

To make salad dressing use any of the mid range olive oils off your
stupidmarket shelf... you do ever NOT use EVOO to make prepared salad
dressing... would you use
$100 a bottle wine to make punch? duh

Don't pay attention to the idiots here, few have ever seen the inside
of a kitchen except over the counter of a fast food burger joint...
they get their salad dressing soley from those little foil packets they
glom into their pockets.

Sheldon

Quoted message said:

"Islands" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Thanks for any ideas.
Lisa

Quoted message said:

My preference.......definitely a 'light olive oil' - evoo is way to
eavy - just my humble opinion though.

elaine

Kalamata extra virgin from Trader Joes, about $5-6/liter. The Kalamata taste
would go perfectly with what you're up to.

"Islands" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone,
I'm always embarassed when I post here asking basic questions but
everyone is so helpful so I have another one...What kind of olive oil
do I use to make a salad dressing? I would like to make a dressing for
a Mediterranean type of salad (i.e. feta, olives etc.) using olive oil
and ?? I have had some delicious Greek salads and restaurants and would
like to know how to make a similar dressing. Thanks for any ideas.
Lisa

Sheldon said:

Yogi Gupta said:

Try the following:
1 Cup extra virgin oilve oil
3/4 cup white vingar
1 Tablespoon oregano leaf*
1/2 teaspoon onion salt*
1/2 teaspoon garlic salt*
1/2 teaspoon lemon pepper*
Shake and let it rest about two hours...Shake before using..
That's what I used in my restaurant as a Greek Dressing.

Must be "The Dumb Greek Restaurant", because you wasted perfectly good
extra virgin olive oil by fercockting it up with all those overbearing
spices/herbs. Extra virgin olive oil isn't used for prepared salad
dressings, especially not highly spiced. What you did is tantamont to
using top shelf scotch for a sour. You dumb Greek! hehe

Anyway, I don't believe you used extra virgin olive oil.. you sure yer
not taking vas-o-lene... never found a greek restaurant even stocked
any evoo... even if asked for olive oil and vinegar all you'll get is a
couple slvovenly cruets, one containing plain white vinegar and the
other with the cheapest, vilest olive oil, usually already rancid.
Greek restaurants usually serve decent food (although nothing much
actually Greek) but they don't offer the nicities of quality condiments.

Dogturd's at it again! Now it's Greeks and Greek restaurants he's
predjudiced against!

Thanks so much everyone! I printed out all the recipes and put them in
my rec.food.cooking notebook, most of my best cooking has been with
suggestions from this group.
P.S. I live in a neighborhood with lots of Armenians and they have some
excellent Greek/Armenian/Mediterranean restaurants here. Wish I could
find some good Indian places...