Mediterranean Salad Dressing
This Mediterranean dressing is packed with fresh herbs and garlic for a great salad dressing that's good on greens, grilled meat, or pasta salad.
Servings: 1 cup (about 16 servings)
Equipment
- 1 Blender, immersion blender or food processor
Ingredients
- 1 cup fresh flat Italian parsley leaves, loosely packed
- 1/3 cup fresh basil leaves, packed (or 1/2 cup loose packed)
- 2 cloves garlic
- 1/2 teaspoon dried oregano
- 1/4 cup distilled white vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine all ingredients in a food processor, blender (with a lower blade), or an immersion blender in a tall container, and blend till combined. Stop blending as soon as the dressing has combined and is smooth - just a few seconds. Over-blending can cause the dressing to separate, or the taste to become more bitter.
- Taste and adjust any seasonings. Pour into a glass jar and refrigerate till ready to serve.
Notes
- Use fresh ingredients - no dried basil or parsley. Garlic powder can be used in a pinch but not recommended.
- Too acidic? Add more honey. Not enough? Add more vinegar. Vinegar can also be substituted with lemon juice or red wine vinegar (not HYH).
- Dressing will store well for up to a week in the fridge or freeze it into small ice cubes.
Nutrition
Serving: 1tablespoon | Calories: 94kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 112mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 343IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg
