Creamy Feta-Red Wine Vinegar Dressing
I’ve made this dressing with dried oregano, too. If using dried, use half the amount called for. Be generous with the dressing when tossing the salad. I leave it chunky, because I like the texture (and it’s one less thing to wash), but it can also be pureed in a blender or food processor.
Servings: 0
Ingredients
- 4 ounces 115 g feta cheese
- 2 tablespoons red wine vinegar
- 1 teaspoon finely-chopped fresh thyme or oregano
- 2 tablespoons olive oil
- 5 tablespoons water
- salt and freshly ground black pepper
Instructions
- Mash the feta with the vinegar and herbs with a fork until fairly smooth.
- Mix in the olive oil and water, until smooth. Because feta cheese can vary in moisture, add more oil, vinegar, or water, if desired.
- Season with pepper and salt, to taste.
- Storage: This dressing will keep for four days in the refrigerator.
Notes
Recipe By: davidlebovitz.com
Yield: 3/4 cup
Yield: 3/4 cup
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