Feta Vinaigrette

Here are a few ways I know a salad dressing is really good: I eat it straight from the jar by the spoonful, I make meals and snacks specifically so I can use said dressing, and every single person who tastes it immediately asks for the recipe.

Feta vinaigrette checks all those boxes and then some. It’s inspired by my love for Greek salad (and in particular those salty chunks of creamy feta cheese) and is exactly what it sounds like. Feta cheese is blitzed into a creamy-yet-light dressing that’s perfect for summer, with just the right amount of tang. This easy dressing is an ideal match for any green salad or grain bowl, great tossed into pasta salad or potato salad, and tasty drizzled over grilled chicken and other meats.

• It’s better than anything you’ll buy in a bottle. An easy homemade salad dressing is the best way to level up any salad and make it stand out. This one comes together in minutes and tastes totally impressive, and all you need is feta, lemon, and some pantry ingredients.
• It’s all about the feta. The flavor of the cheese really shines through here. This dressing is super flavorful and well-balanced.

• Feta cheese. I highly recommend starting with a block of feta cheese (you’ll need 2 ounces or about 1/2 cup total), which is creamier and more flavorful than pre-crumbled cheese. 
• Red wine vinegar. This essential ingredient adds acidity with a hint of sweetness that brightens the dressing.
• Lemon. The dressing also gets its tang, plus a hint of sweet-tart flavor, from lemon juice.
• Honey. A small spoonful is all you need. This balances the acidity from the vinegar and lemon, and the saltiness of the feta.
• Extra-virgin olive oil. The richness of the oil balances the acidity of the vinegar and lemon. I recommend sticking with extra-virgin olive oil for this dressing.

• If you don’t have red wine vinegar, you can use an equal amount of white wine vinegar, champagne vinegar, or apple cider vinegar as a substitute. I don’t recommend using all lemon juice, as the resulting flavor can be quite tart. 
• If you don’t have a lemon, you can use more red wine vinegar in its place.
• 2 teaspoons finely chopped fresh oregano or marjoram leaves, or 1 teaspoon dried marjoram or Italian seasoning can be used in place of the dried oregano. You can also simply omit the herb altogether and the dressing will still be fantastic.