As we had almost two pounds of feta cheese (thank you Costco), I was searching for recipes to use it up. This was tangy, cheesy and creamy – everything you’d want in a salad dressing!
Creamy Feta Vinaigrette
***Adapted from a Food & Wine Magazine recipe, this got thumbs up from both of us. I added a few chopped black olives and made a nice Greek salad. Ask me how many times I misspelled vinaigrette while I was typing out this recipe….
3 oz. feta cheese crumbled (about 3/4 cup)
2 tbsp. red wine vinegar
1 tbsp. water
½ tsp. dried oregano
¼ plus 1 tbsp. extra-virgin olive oil
½ tsp. sugar
Salt and pepper
In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano , olive oil and sugar until the vinaigrette is smooth. Season with salt and pepper. Refrigerate 2-3 hours before serving. Makes about ¾ Cup.
Tips and Stuff:
I used 3/4 packet of Truvia instead of the sugar and it worked real well. The sweet cuts the acidity of the vinegar, so don’t forget it!
Taste it after the refrigeration period and adjust to your tastes. I added a good bit of pepper, a titch more oregano, and not so much salt.
It was a little more grainy than I usually like dressings because of the feta. But the flavor was good and went well on a salad.