One of my favourite vegetarian salads is Greek salad. One of my favourite dressings is roasted garlic dressing, which I reach for almost every time I put toms, olives, bell peppers and feta cheese in one bowl. This simple roasted garlic dressing is light, sweet, zingy and everything that a dressing should be to enhance the best qualities of all raw salad ingredients involved.
When it comes to flavour, in my mind and on my tongue, roasted garlic is certainly the loveliest transformation of this powerful bulb. The complexity in its taste is very encouraging, and if you know what you like and look for something that will bring the earthy, nutty and undefined depth with a pleasant aftertaste to a dish, a bulb of roasted garlic (or two) could be exactly what you need.
Roasted garlic dressing works great with any raw vegetable salad
This dressing works great with any crunchy, raw vegetable salad and the Greek salad seems to have all that you could test a quality dressing on. Slightly bitter crunchy peppers, sweet and juicy toms, acidic and crumbly feta, tangy olives – there is lots to bring together and this roasted garlic dressing does the job really well.
You need 2 roasted bulbs of garlic. (See how to roast garlic here.) Squeeze the cloves out, add a bit of oil, a bit of vinegar, a bit of mustard to emulsify it all, a good handful of parsley, salt, pepper – this is how you make about 6 servings of my roasted garlic dressing. Really simple. You can whisk it all by hand of course, but that parsley gets processed much better when blitzed in a food processor together with the remaining ingredients.
For the Greek salad I use a very traditional set of veggies, but if you fancy to add some of your favourites, go for it. I’m not sure about fruits though…
Ps. I thought I’ll plunk this short, humorous video, since I mentioned the Greek here. There is lots of undeniable wisdom in, I like to remind myself now and again:
- 2 whole heads of roasted garlic, cloves (about 18 cloves) squeezed out - See how to roast garlic to perfection here.
- 1 tablespoon honey
- 1 tablespoon whole grain mustard, or Dijon mustard instead
- 3 tablespoons fresh parsley, leaves picked and finely chopped
- 2 tablespoons fresh lemon juice
- 120 milliliters extra virgin olive oil
- 60 milliliters apple cider vinegar
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 red bell pepper and 1 yellow or orange bell pepper, cored and cleaned
- 6 plum tomatoes, cored
- 1 cup assorted olives
- 1½ cup fresh cucumber, sliced to bite size pieces
- ¾ cup crumbled feta cheese
- Handful of fresh oregano and basil leaves, torn (you can use ½ tablespoon of dry oregano and ½ tablespoon of dry basil instead)
- ½ red onion, sliced thinly
- Using a whisk or a food processor, combine all dressing ingredients until smooth. Adjust seasoning to your liking with a bit more salt or lemon juice.
- Chop all the salad ingredients to bite size pieces, add feta cheese, pour the dressing over, sprinkle marjoram and torn basil leaves, mix it all together and enjoy!