© Tina Rupp
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Yield
Serves : Makes 3/4 cup

Instead of tossing chunks of feta into her salad or crumbling the cheese on top of cooked vegetables, Melissa Rubel Jacobson purees it right into a vinaigrette. This makes the dressing smooth and luscious and ensures a little bit of tang in almost every bite. Plus: More Perfect Salad Dressings    Great Green Salads  

How to Make It

Step

In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.

Chef's Notes

Great With Grilled vegetables or shrimp, cucumber salad, spinach salad, tomato salad, potato salad.

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