One of my favourite things about summer is cooking outside on the grill. The flavours are fantastic and kitchen clean up after supper is so much quicker. This recipe allows for some versatility with having a dual purpose. You can use it for a salad dressing or as a marinade for poultry, fish or salad dressing with equal amounts of success.
My dinnertime recommendation is to start by doubling this recipe. Use half to marinate 4-6 skinless, boneless chicken breasts. Refrigerate the remaining dressing/marinade. For best results, marinate for 6-8 hours. Cooking time will depend on size of chicken pieces. Cook chicken to an internal temperature of 165 F. A digital thermometer can be your best friend while grilling poultry.
While you are grilling your chicken, use the remaining dressing/marinade for a beautiful Greek salad complete with crisp romaine lettuce, cucumber, red pepper, tomatoes, kalamata olives and crumbled feta cheese.
Enjoy!
Greek Salad Dressing & Marinade
1/3 c lemon juice or red wine vinegar
1/3 c olive oil
1 tsp liquid honey
1 clove of garlic, minced
1 tsp dried Italian seasoning or ½ tsp basil & ½ tsp oregano
¼ tsp sea salt
Measure ingredients in a glass measuring cup. Pour into a glass jar and store in fridge for about one week. When ready to use, simply set on counter for 20 minutes or run under warm water to soften the olive oil. The addition of honey helps round out the tartness of the lemon juice or red wine vinegar.
Photo by Mark DeYoung on Unsplash
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