It’s not often I get into a cooking slump, but that’s where I am right now.
I’m not sure if this is due to having cooked everything possible, eaten anything and everything we’ve been craving or perhaps it’s just the in-between-seasons-when-the-weather-isn’t-cool-enough-for-heartier-dishes-and-we’re-tired-of-summer-food syndrome, but David and I are both feeling extremely uncommitted when it comes to what we should cook and eat right now.
Thankfully, this only happens a few times a year, though when it does, I am determined to find inspiration. So much so I even took two food files with me to Sunday’s farmers market hoping for a jump start. I actually schlepped my appetizer file and another one on salads.
Perhaps salads are on my mind because I arrived home Friday night to an amazingly perfect Greek salad David whipped up. The dressing was an unbelievable combination of tangy-tart and I couldn’t quit raving about it. Here it is four days later and I’m still bragging on his delectable creation.
Yesterday morning I point blank asked him what he did to make the dressing so sensational and he responded, “Wouldn’t you love to know?” I’m not kidding. That’s what he said.
So rather than try and recreate his fabulous dinner, I just made a different version of a Greek salad using a creamy feta vinaigrette recipe that was in my salad file. We had plenty of everything I needed in the fridge. And since I’m truly uninspired to cook much more than a salad, this fit the bill.
I’m hoping you’ll love this tangy, easy-to-make dressing as well. Even though it’s not David’s secret Greek salad dressing, it’s definitely a winner and very versatile.
Creamy Feta Vinaigrette
- 3 ounces feta cheese preferably French, crumbled (3/4 cup)
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/2 teaspoon dried Greek oregano
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- Kosher or sea salt and freshly ground black pepper
In a food processor, pulse the crumbled feta and the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
Refrigerate until ready to serve or serve immediately. If the oil separates, just whisk or stir well and everything will come together again.
This dressing will keep in the fridge up to two weeks, if it lasts that long.