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.more
Adapted from food&wine.com
ounces feta cheese crumbled (¾ cup)
tablespoons red wine vinegar
teaspoon dried oregano
cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
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. Tip: Great With Grilled vegetables or shrimp, cucumber salad, spinach salad, tomato salad, potato salad.