Greek Salad

This delicious recipe was made by @whatalexiscooked

Premium Robust Garcia de la Cruz Organic Extra Virgin Olive Oil

  • ½ cup Garcia de la Cruz Organic Extra Virgin Olive Oil
  • ¼ cup red wine vinegar
  • 2 medium cloves garlic, pressed or minced
  • 2 teaspoon honey or maple syrup, to taste
  • ½ teaspoon dried oregano, to taste
  • ½ teaspoon fine salt
  • Freshly ground black pepper
  • Pinch of red pepper flakes, for heat (optional)
  1. In a liquid measuring cup or small bowl, combine the vinegar, garlic, honey, oregano, salt, several twists of black pepper, and a pinch of red pepper flakes (if desired). Whisk until blended.
  2. Slowly drizzle in the Garcia de la Cruz Extra Virgin Olive Oil while whisking. Stir until the mixture is fully blended.
  3. Taste, and adjust as needed—add another teaspoon of honey if the mixture tastes too acidic, or another ¼ teaspoon oregano for more herbal flavor. If the mixture is overall too bold for your liking, dilute it with a splash of Garcia de la Cruz Olive Oil.
  4. Store leftover dressing in the refrigerator, covered, for up to 1 week. It will separate over time, so just whisk it back together before serving (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).