This is a simple salad dressing that adds a little Greek-Inspiration to a house salad. I wanted something different than my usual Vegan Caesar Salad that I would normally make, so I decided to take a much simpler route.
Add all ingredients to a jar or bowl and whisk everything to combine.
Cover with a lid and place in the refrigerator to chill overnight or until ready use.
Toss over a large salad with toppings {red onions, cucumbers, tomatoes, artichoke hearts and some Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese or make a Greek Salad using the Tofu “Feta” and Homemade Dressing and add some avocado. You can’t go wrong with fresh avocados!
It should keep well up to 5 days refrigerated. Make sure to shake before use each time as it will separate due to the oil and vinegar.
Try one of my other Greek-Inspired Recipes:
Vegan Greek Inspired Seitan Gyros
Vegan Greek Roasted “Lamb” with Herbed Vegetables
| Prep Time | 5 minutes |
| Servings |
Large Catering Salads
|
- ½ cup Extra Virgin Olive Oil
- 4 tablespoons Red Wine Vinegar
- 2 Cloves Garlic minced
- 1 tablespoon Dried Oregano
- ½ Lemon freshly juiced
- ½ teaspoon Sea Salt
Ingredients
|
|
- Add all ingredients to a jar or bowl and whisk everything to combine.
- Cover with a lid and place in the refrigerator to chill overnight or until ready use.
- Toss over a large salad with toppings {red onions, cucumbers, tomatoes, artichoke hearts and some Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese} or to make a Greek Deluxe House Salad add some avocado. You can’t go wrong with fresh avocados!
- It should keep well up to 5 days refrigerated. Make sure to shake before use each time as it will separate due to the oil and vinegar.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
