Greek Vinaigrette

Name: Greek Vinaigrette
Ingredients: 15 ml spoon (1 tablespoon) lemon juice, plus a little extra if necessary; 4–5 × 75 ml spoon (4–5 tablespoons) olive oil; 2.5 ml spoon (½ teaspoon) each of rigani and dried mint; 1–2 × 15 ml spoon (1 rounded tablespoon) chopped chives or spring onion; 1–2 × 15 ml spoon (1 rounded tablespoon) chopped parsley; 2 × 5 ml spoon (2 teaspoons) tarragon; salt and pepper

Preparation info

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Ingredients

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

Sauce
Mediterranean
Vegan
Gluten-free

Method

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.