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    Home » Recipes » Modern Greek Recipes

    Ouzo Salad Dressing

    Published: Feb 20, 2014 · Updated: May 24, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    Ouzo in a salad dressing?

    What?

    Yes!

    Now you can enjoy Greece's famous liqueur in your salad.

    Let me show you how.

    a jar filled with salad dressing on table with lemons and olive oil and two plates filled with food

    I simply cannot eat a salad without some kind of dressing.

    Are you with me on this one?

    Naked leaves are a turn off!

    I consider it mandatory to bathe your salad ingredients in some kind of condiment.

    Even if you choose to have it "on the side".

    My simple formula for a salad dressing is:

    • A splash of olive oil.
    • A touch of vinegar or lemon juice.
    • A little seasoning.

    And just like that the magic happens.

    The classic salad dressing in my house growing up was olive oil combined with lemon juice. (Oh! And I can't forget the classic vinaigrette consisting of white vinegar and oil).

    If you added some Greek oregano (and yes there is a difference!), it would turn into "ladolemono".

    "Ladolemono" was used to dress freshly barbecued meats and keep them flavoured before being served as part of a feast. Technically it's a dressing, but in this case, I consider it more of a sauce to keep meats flavourful and tender.

    zucchini and prawn salad served on a plate

    🥘 Ingredients

    Take, for example, this vinaigrette.

    It's made with the addition of ouzo and fresh herbs.

    • 60 ml olive oil, extra virgin
    • 1 lemon, juiced (preferably a smaller one)
    • 1 tbsp parsley, finely chopped
    • 1 tbsp oregano, finely chopped
    • 2-3 tbsp ouzo
    • 1 pinch salt
    • 1 pinch ground pepper
    a jar of salad dressing made suing ouzo on a table

    🔪 Instructions

    • Combine all the ingredients in a jar and shake well to combine.
    • Serve over your favourite salad, seafood etc...

    Some people may balk at the idea of using ouzo in a dressing, but it really adds a nice punch, and that slight hint of aniseed gives it a nice "zing".

    It's primarily olive oil, lemon juice, fresh herbs and a few tablespoons of ouzo.

    Shake it up in an on old jam jar and pour liberally.

    a green plate with prawns and zucchini

    💭 Top tip

    This ouzo salad dressing works beautifully with seafood, and I have used it in a zucchini "carpaccio" with the addition of blanched prawns.

    However, don't be afraid to use ouzo on some other dishes.

    It's all about creativity!

    Serve it up with some toasted bread, and before you know it you'll be saying "Opa!" like a real Greek!

    Prawn saganaki served in a claypot dish

    Best use for ouzo:

    Use ouzo in this classic prawn saganaki

    📖 Variations

    I have a number of recipes featuring ouzo on the blog. I highly recommend you check them out.

    • Make these addictive ouzo and lemon biscuits
    • Get your summer cocktail game up with this ouzo and coffee cocktail
    • Make your salmon more enticing with this ouzo cured salmon
    a jar of salad dressing made with ouzo on a white table
    a salad dressing inside an old jam jar

    Ouzo Salad Dressing

    Author: Peter G
    Ouzo salad dressing. Greece's famous liqueur, ouzo, is the star of this aniseed based flavoured dressing. It's light, fresh and tastes sensational.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Cuisine Modern Greek
    Servings 6 serves

    Ingredients
      

    • 60 ml olive oil, extra virgin
    • 1 lemon, juiced (preferably a smaller one)
    • 1 tablespoon parsley, finely chopped
    • 1 tablespoon oregano, finely chopped
    • 2-3 tablespoon ouzo
    • 1 pinch salt
    • 1 pinch ground pepper
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    Instructions
     

    • Combine all the ingredients in a jar and shake well to combine.
    • Serve over your favourite salad, seafood etc...

    Notes

    1. If you prefer a more robust anise flavour, adjust the dressing by adding more ouzo. It's best to taste as you go along.
    2. It can store in the fridge for a few days - make sure to bring it to room temperature before using.

    Nutrition

    Serving: 1 serve | Calories: 108 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 10 g | Saturated Fat: 1 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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