Windsor Certified Farmers Market ~ Town Green ~ Old Downtown Windsor ~ Music Every Sunday and Thursday ~ Bring Your Dancing Shoes

Recipes Fresh From The Farm

Mediterranean & Antipasto Dressing - Greek Rub

Kimberly Cook-Fallon

Sunday, July 14th - Cooks Demonstration. See other recipes by Kimberly Cook-Fallon on this website. Follow her on Facebook, or her blog.

  • 1/2 C. lemon juice – from 2 large lemons
  • 1/3 C. Rice wine vinegar – or – 2-3 T. Red wine vinegar
  • 2 cloves fresh garlic pressed or minced
  • 2 T. minced shallots or red or yellow onion
  • 1/3 C. Extra Virgin or regular Olive Oil
  • 1 T. Sonoma Spice Company Greek Rub
  • salt and fresh cracked pepper to taste
  • 1 t. Dijon mustard – for a more emulsified dressing – Optional

Combine lemon juice and vinegar in a dressing jar with a tight fitting lid. Add onion and garlic, let stand for 5 minutes, swirl occasionally. Add oil, Greek Rub, salt and pepper. Shake well to combine, taste and adjust seasoning as desired.

Simple Mediterranean Salad: Toss fresh-diced in-season heirloom tomatoes (multi-colored), diced seeded cucumber, julienned fresh basil, thin sliced red onion, crumbled feta cheese and drained garbanzo beans (optional). Chill or serve immediately.

Antipasto: Drizle this dressing over any composed Antipasto plate of Italian sliced meats and fresh and grilled summer vegetables. Finish with grated Parmesan Cheese.