Greek Vinaigrette

Preparation info

    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About


  • 4–5 × 75 ml spoon (4–5 tablespoons) olive oil
  • 15 ml spoon (1


Whisk the oil into the lemon juice, salt and pepper, and then add the herbs. Taste and add more lemon juice if necessary. Use with salads, and over tepid cooked vegetables to be eaten as a first course or as part of the meze.