Red Wine and Feta Vinaigrette Recipe

How to Roast a Lamb | Little, Brown, 2009

The name of this vinaigrette is ever so slightly misleading. It hasn’t any red wine, just red wine vinegar. Well, we don’t mean “just” red wine vinegar. You know what we mean. The recipe makes an ample amount, all the better for drizzling, spooning, splashing it on anything that could use a little oomph. We suggest you start whisking.–Renee Schettler Rossi

LC More Feta! Note

In case you were wondering, the inclusion of feta in this lovely and lively vinaigrette doesn’t mean you can’t also toss copious amounts of said cheese into the accompanying Tomato and Green Bean Salad, too. Just wanted to be clear about that.

Hands-On Time: 5 minutes | Total Time: 5 minutes | Makes 1 1/4 cups

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Ingredients

1/2 cup red wine vinegar
1 small onion, sliced and grilled until tender
6 basil leaves
1 teaspoon thyme leaves
1/4 cup crumbled feta cheese
2 tablespoons Dijon mustard
6 cloves garlic, smashed
2 shallots, thickly sliced
2 tablespoons dried Greek (yes, Greek) oregano, or less to taste
2 to 3 teaspoons kosher salt, or to taste
1 tablespoon coarsely cracked black pepper
3/4 cup extra-virgin olive oil

Directions

1. To make the vinaigrette, combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper in a in the bowl of a food processor. With the motor running, drizzle in the olive oil until smooth and silky. Season the dressing with salt and pepper. You can use the vinaigrette immediately or set it aside for an hour or so, stirring to recombine just before using. (You can cover and refrigerate any extra for up to a week.)

Hungry for more? Chow down on these:

Lemon-Mustard Vinaigrette from Herbivoracious
Shallot Vinaigrette from Sarah's Cucina Bella
Greek Marinade from Leite's Culinaria
Momofuku Octo Vinaigrette from Leite's Culinaria