Ah, greek salads have to be one of my most favorite salads. In fact, I was so set on them that I burned myself out for a good year or two. Sad. I know. How can you burn yourself out on a favorite thing? Well, easily if you eat it every day for nearly half a year!
I'm not sure where it was that I had my first ever greek salad... but I know that it was an eye opening. I think it was even the first time that I'd ever had feta cheese. Another favorite thing that I keep close to my heart. Mm... feta...
Most of the greek dressings that I've had, used, bought over the years have been pretty good. I can't say that I've ever come across one that I didn't like. But, lately I've been on a homemade salad dressing kick, so I figured... why not a greek one?
Easy enough. Right? Blah!
I ended up making this more than once to get what I wanted out of it.
Yes. Even I make mistakes in the kitchen. Lots of them too!
I put my dressing over a nice greek salad and served it with a side of pita bread and some yummy hummus, but this vinaigrette would make for a great marinade for chicken too!
Skinny Greek Vinaigrette
Servings: 6 • Size: 2 Tbsp. • Calories: 85.2 • Fat: 9.5 g • Carb: 0.8 g • Fiber: 0.3 g • Protein: 0.2 g • Sugar: 0.2 g • Sodium: 295.3 mg
1/4 C. Water
1/4 C. Extra VirginOlive Oil
1/4 C. White Wine Vinegar
1 Tsp. Garlic Powder
3/4 Tsp. Fine Sea Salt
3/4 Tsp. Onion Powder
3/4 Tsp. Dijon Mustard
1/4 Tsp. Black Pepper
1/4 Tsp. Chia Seeds
Pinch Dried Oregano
Pinch Dried Basil
Toss everything together in a small bowl and stir to combine.
Cover and chill in the fridge for at least 30 minutes.
Remove from the fridge and toss over a salad or use as a marinade.
Shake well before each use.
Store any leftover covered in the fridge for up to 3 days.