What do you do with two pounds of feta cheese (thank you Bret and Costco)?
I searched for recipes to use it up and found this Tangy Cheesy Vinaigrette adapted from Food & Wine magazine. It’s everything it professes to be – tangy and very cheesy!
Be sure and process is until smooth so it won’t be grainy. You’ll want that feta texture, though, so use your own judgement.
It ends up thick and textured. I think it would be best served with Romaine lettuce.
This Tangy Cheesy Vinaigrette is an unusual and delicious salad dressing. It’s so easy to throw together and your family or guests will appreciate the freshness of it.
- 3 oz. feta cheese crumbled (about 3/4 C)
- 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. If you want it thinner, add a teaspoon or two more water.
- Season with salt and pepper. Refrigerate 2-3 hours before serving.
Tips and Stuff:
I used 3/4 packet of Truvia instead of the sugar and it worked 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 and a touch more oregano. The fetal is salty, so don't overdo the 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.
Nutrition Information:Yield: 1 cup Serving Size: 2 tablespoons
Amount Per Serving: Calories: 271Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 1079mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 12g
Nutritional Values are Approximate.