Real Deal Greek Vinaigrette

Can we chat about my once upon a time lack of love for fish?

I don’t think I’m up to speed 100% but I am making my way around the sea. I’ve always enjoyed the raw/rare dishes like ceviche, sashimi, and rare salmon but up until about a year ago, you wouldn’t catch me ordering a fish dish out to dinner.

I can recall this one time in particular when we had a family dinner at Pappadeaux’s(Cajun and seafood) when in passing of the appetizers, I completely freaked out at the alligator juices touching my plate. Now, alligator isn’t fish but that’s how off the wall I was with anything not beef or poultry.

One of my mothers favorite places is Pappadeaux’s and for a long time, it was where we went for birthdays, special nights, and mother-daughter week lunches. To this day, I’ve only had about 3 things on the menu. The blocks of cheese that they claim to be mozzarella sticks, the seafood Cobb Salad (a very recent find), and the Greek salad.

I have to compliment a restaurant that can sport a quality Greek salad and I praise a solid Greek vinaigrette.

I enjoyed a lot of salads during the first week of my Whole100 and this vinaigrette kept me excited for them.

Dress your salad, mix with fresh summer vegetables for a BBQ side dish, and use it to marinate chicken. I don’t think you’ll be disappointed!

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• Servings: 6-8
• Time: 5 minutes
• Difficulty: Easy
• Print

Ingredients

1/4 cup red wine vinegar

1/2 cup extra light olive oil

2 teaspoon garlic

2-3 large fresh basil leaves

1/2 teaspoon dried oregano

1/2 lemon, juice

1/2 teaspoon Dijon mustard

1/4 teaspoon sea salt

Pepper

Directions

1. Combine all ingredients and blend. Store in a mason jar and refrigerate for up to one week.