The Best GREEK SALAD DRESSING

This recipe comes from a great little boutique type style lunch spot in Canon City, Colorado. Canon City, Colorado is home to one of the highest suspension bridges in the world. This brings in millions of people into the town every season for a visit.

The 16th Street Cafe sat in Caddock Plaza off Highway 50. Highway 50 is the main throughfare moving west two other major Colorado towns called Pueblo though to Salida, Monarch, and Cresta Butt. Sadly, it is not there any longer.

I was managing a twin theatre in the Plaza living in a spacious apartment over it, so the 16th Street cafe became one of my favorite spots to grab a bite. Once I had tried the Greek Salad I was hooked, and I never ordered anything else again---because of the dressing.

It's the simplest dressing to make and it's the best one for a Greek Salad, in my opinion.

The amount of garlic you use will determine how much olive oil you use; and your preference for garlic. I can whip up this dressing up now without over doing either the oil or the garlic, but that skill came with trial an error and its easy to fix. Just do a finger test and adjust the oil to garlic accordingly. Same with your Salt and Pepper. It's well worth the effort experimenting with this simple dressing. I use whatever Olive Oil I have on hand.

This dressing once made can be refrigerated for about a week. But once refrigerated you will have to let it sit on the counter to unchill and shake before using again.

I don't over itemize my Greek Salads, less here is better. Here's what I makes my Salad stand out and go with well a Meat or Chicken dinner.