There’s something alluring about a good vinaigrette, especially if it’s somehow made almost creamy. It crosses over into the realm of the sensual, an orchestra of flavors bursting forth on your tongue. I had a very good Mediterranean themed salad dressing at lunch the other day. So good, in fact, that I was inspired to make my own version. So this is my spin on a tangy, slightly spicy and creamy Mediterranean Salad Dressing.
The people who live in the Mediterranean region are renowned for their longevity, which research suggests is largely due to their diet being full of green leafy vegetables, as well as the health benefits of a whole host of other available foods, such as olives and olive oil.
The real key to this salad dressing is that the complexity of all of the various ingredients makes the whole more than the sum of its parts. Every ingredient acts in accord with every other. The salty balances the sweet, the sweet balances the tart, the spiciness adds another layer of depth to the flavor.
The complexity of the flavor profile is all the more amazing because the process of making this is so easy. You simply add of the ingredients together and blend until smooth. It’s as simple as that.
- one small sprig of rosemary
- 2 or 3 olives (green, black or a mixed variety)
- 3 or 4 sun dried tomatoes (chopped into smaller pieces)
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- the zest and juice of one lemon
- 2 cloves garlic
- a few anchovies
- 1/8th teaspoon oregano
- 1 teaspoon paprika (or cayenne pepper)
- 1 teaspoon ground mustard
The tartness of the lemon juice and red wine vinegar plays well with the almost raisin-like sweetness of the sun dried tomatoes. The anchovy imparts a salty, deep rich umami flavor to the Mediterranean Salad Dressing. The herbaceous flavors of the rosemary and oregano play well against the olives, as well. This vinaigrette works well over mixed greens, with some feta cheese and perhaps a sliced, boiled egg. If you try this recipe, please let me know how you like it.