Greek Dressing
Greek Dressing
Submitted by Corporate Chef Andy Stewart
Dressings and Vinaigrettes
Ingredients
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons Fustini's Citrus Oregano balsamic
- salt and pepper
- 1 - 1 1/2 cups Fustini's Medium SELECT olive oil
- 1 tablespoon oregano, minced
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon cucumber, peeled, seeded and small diced
- 1 tablespoon pitted Kalamata olives, minced
Directions
- Place shallot, garlic, mustard and Fustini's Citrus Oregano balsamic in a blender and process until smooth. Season with salt and pepper. While the blender is running, add Fustini's olive oil in a small stream until dressing thickens. Add fresh oregano, feta, cucumber and olives. Pulse only to combine. Store dressing in a sealed container in the refrigerator for up to 1 week.
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