Greek Vinaigrette

One of the best parts of summer in my book is the amazing abundance of fresh produce. It's always so much fun to go to a farm stand or farmer's market or even a local supermarket and see what is fresh and looks amazing. As such, I find that I eat a lot of salads in the summer since it is a quick and easy way to let the produce shine. What better way to make a salad pop than a simple but scrumptious and healthy vinaigrette?  This is also great because the heat here in Arkansas often makes you need nice light meals. I find that it is great to mix a nice fruit into a large salad for a nice little unexpected kick.

This dressing is an unexpectedly perfect pair for strawberries.  Their sweet, jammy, bright flavor melds so nicely with the tart, acidic bite of this dressing. Yum. It is equally amazing on any type of salad and would be nicely paired with a bit of crumbled feta. I also used this dressing in my steak marinade. The one warning that I have for your with this dressing is that a bit goes a long way since it is so strong!

Notes:

• Feel free to play with the vinegar mixes and spices in this recipe to suit your tastes.
• If you find that this is too tart for your liking, gradually add sugar until it reaches the desired flavor.
• For a slight but not dramatic flavor variation, substitute honey for the sugar to lend a little more rich sweetness.

Greek Vinaigrette
1 c. Extra Virgin Olive Oil
3 t. garlic powder
3 t. dried oregano
3 t. dried basil
2 t. pepper
2 t. salt
2 t. onion powder
1 t. sugar
2 t. Dijon mustard
1 c. apple cider vinegar
1/3 c. red wine vinegar

In a blender or food processor, combine all of the ingredients except for the olive oil. Pulse a few times to mix. With the food processor on medium - low, remove the pour in cap and slowly add the olive oil.  This will emulsify the dressing and keep it from separating readily.

Serve or store for later use. This dressing will keep well in the refrigerator, simply shake if it begins to separate.