06 April 2008
This is the dressing I made:
1.5 tbsp olive oil
1 tbsp lemon juice
a splash of white wine vinegar
1 garlic clove, crushed
salt and black pepper, to taste (go easy on the salt if you are using it with feta, since it's so salty on its own)
1/4-1/2 tsp dried oregano (it's nicer fresh, but I always wind up throwing out most of the package, so I don't buy it often)
1/4 tsp dried thyme
Whisk all the ingredients together until it emulsifies. It should look almost creamy, with the flavouring bits suspended in the dressing. If you let it sit - which really improves the flavour by making the garlic punch through, but isn't necessary - you'll need to whisk it again before you put it over the salad. Taste to check the proportions before using it - you might like more olive oil than I've used. (I think most recipes use something closer to a 2:1 or 2.5:1 proportion of oil to vinegar, but I prefer a really lemony taste.)
This makes, I guess, about 3 tbsp dressing, which is more than enough for one huge dinner sized salad (like the one in my picture). That huge salad is comprised of about 1 large tomato (it's a 1/4 of a big tomato plus 3 or 4 cocktail size tomatoes), 1/2 an English cucumber, 1/4 red onion, 1.5 oz (~45g) goat feta. There was about 1 tbsp of dressing leftover on the plate.
They still smelled like they were just plucked off the plants today. So. Good.