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Creamy Feta Vinaigrette

This is a dressing you can whip up in the food processor in less than three minutes. And while I am using it for a Greek salad (use your choice of lettuce, sliced cucumber, tomato, Kalamata olives, pepperoncini peppers and celery), Food & Wine suggests you could also use it to spoon over grilled vegetables or grilled shrimp or even lamb. Or, how about changing things up a bit and adding it to cucumber salad, spinach salad, tomato salad or even potato salad? Your choice.
Course Salad
Cuisine Mediterranean
Keyword salad dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author The Cowgirl Gourmet got this recipe from the June 2009 issue of Food & Wine


  • 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


  1. 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.

  2. Refrigerate until ready to serve or serve immediately. If the oil separates, just whisk or stir well and everything will come together again.

  3. This dressing will keep in the fridge up to two weeks, if it lasts that long.