Greek Vinaigrette Salad Dressing

Homemade vinaigrettes should be refrigerated and will separate over time; shake well before using. Store-bought dressings often have longer shelf lives; check the label.

Use good quality extra virgin olive oil for the best flavor.

Add a pinch of Dijon mustard to help emulsify the dressing.

Taste and adjust seasoning before serving; you might want more salt, pepper, or a touch of honey.

Greek salad (tomatoes, cucumbers, olives, feta cheese)

Grilled chicken or fish

Roasted vegetables

Marinated artichoke hearts

Not shaking or whisking the dressing enough, leading to an oily salad.

Using too much vinegar, which can overpower the other flavors.

Dressing the salad too far in advance, causing the greens to wilt.