Creamy Feta-Red Wine Vinegar Dressing

Pat Duran


This dressing can be made with dried oregano too(1/2 teas.)
Be generous with this dressing when tossing with a salad. You can leave it chunky too, but it can be put in a blender and pureed if you like.It's great on a salad of romaine lettuce, red onions and garlic heavy croûtons, or mashed in a tuna fish salad with scallions and seeded diced tomato on a bed of lettuce.

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1 1/2 cups


5 Min


4 oz
feta cheese
2 Tbsp
red wine vinegar
1 tsp
finely chopped fresh thyme or oregano
2 Tbsp
flavorful olive oil
5 Tbsp
salt and freshly ground pepper to taste

Directions Step-By-Step

With a fork, mash feta with the vinegar until smooth.
Mix in olive oil and water until smooth.
Because feta cheese can vary in moisture, add more oil, vinegar or water, to achieve desired thickness. This dressing will keep 4 days in fridge.

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