https://www.copymethat.com/r/vegcut7773/roasted-vegetable-salad/
145730415
ozuxvvm
vegcut7773
2024-12-20 10:29:55
Roasted Vegetable Salad
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Greek Salad Dressing Recipe (Ladolemono) themediterraneandish.com
Servings:
Ingredients
¼ cup fresh lemon juice, juice of 2 large lemons
1 to 2 teaspoons dried oregano
1 large garlic clove minced
¾ teaspoon kosher salt
¾ teaspoon black pepper
¾ cup extra virgin olive oil
Steps
Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.
Video
Easy Greek Salad Dressing with Lemon Juice and Olive Oil:
0 seconds of 1 minute, 0
Notes
Storage: Store your ladolemono Greek dressing in a tight-lid glass jar in the fridge for up to 2 weeks (I try to use mine within 1 week). The oil will separate from the lemon as it sits in the fridge, give it a gentle shake before using on your salads, grilled meats, fish etc.
Visit our online shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Servings:
Ingredients
¼ cup fresh lemon juice, juice of 2 large lemons
1 to 2 teaspoons dried oregano
1 large garlic clove minced
¾ teaspoon kosher salt
¾ teaspoon black pepper
¾ cup extra virgin olive oil
Steps
Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.
Video
Easy Greek Salad Dressing with Lemon Juice and Olive Oil:
0 seconds of 1 minute, 0
Notes
Storage: Store your ladolemono Greek dressing in a tight-lid glass jar in the fridge for up to 2 weeks (I try to use mine within 1 week). The oil will separate from the lemon as it sits in the fridge, give it a gentle shake before using on your salads, grilled meats, fish etc.
Visit our online shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Ingredients
- 1 small eggplant, cut into 1-inch cubes
- 1 zucchini, halved and cut into ½-inch half moons
- 1 large tomato, cut into wedges
- 1 large bell pepper, any color, cored and cut into ½-inch squares or pieces
- 1 15-ounce can chickpeas, drained, rinsed, and dried well
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 4 to 6 ounces halloumi cheese (optional), cut into ¼-inch thick squares or torn into pieces
- ⅓ cup Ladolemono dressing
Note: Ingredients may have been altered from the original.
Steps
Directions at themediterraneandish.com
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