Originally Posted by
obscure2k
Drizzle of extra virgin Italian olive oil
Splash of a good Balsamic vinegar.
That's it!
I have never understood bottled salad dressings. The olive oil, Balsamic, a little salt and pepper is the best. Only exception to this basic dressing is the Caesar. That should only be made fresh at table-side in a wood salad bowl.
I'm in the same boat, less is more. And to add an European twist, the yoghurt sauces served at Greek/Turkish places on the continent do fit quite well with a feta based farmer's salad.