Red Wine and Feta Vinaigrette

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.

Red Wine and Feta Vinaigrette Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Makes 1 1/4 cups


  • 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


  • 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.)
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Recipe Testers Reviews

I’m always looking for a better version of the classic vinaigrette. This came so close for me. I find traditonal recipes a little too oily for my taste. I found this recipe to be more refreshing than most, with the oil and vinegar being almost 1:1 proportions. Processing this recipe in the food processor made it more creamy. All in all a very enjoyable salad experience. I would do this again in a heartbeat. I think that next time I would perhaps make the red wine vinegar and EVOO 1/2 cup each. Maybe a little more feta?

This was so delicious and savory. I served this over grilled chicken breasts along with other grilled vegetables and a side of crusty bread. I loved that it was a complex flavor for very little work. I grilled the onion along with the other vegetables for the green bean and tomato salad and processed it while it was still warm, so it made for a warm dressing. I found the amount of dried oregano overpowering, and would cut it back to 1 to 2 teaspoons instead of 2 tablespoons. Also, as much as I loved this, I’ll cut back on the amount of garlic by at least half, as it was quite garlicky.

This is a nice savory salad dressing. In fact, a little too savory for me. Next time— and there will be a next time—I’d cut the salt in half or maybe leave it out all together. I guess it depends on how salty your feta is. This dressing would also be nice on a Caesar type salad.

Looking for a fantastic vinaigrette to use on Greek salad or grilled beef or grilled vegetables? You’re sure to adore this one. I love that the onion is grilled to get that delicious char. Then it’s tossed in a food processor with fresh basil, thyme, red wine vinegar, feta, Dijon, garlic, shallots, Greek oregano, salt, pepper, and oil. The outcome is a slightly chunky, thick, pink vinaigrette. A bit different than the usual—and so worth making. It’s so simple to make yet is bursting with flavor. The only minor change I made was to add a touch of granulated sugar to bring it all together. In my second batch I added fresh mint.

Though the name is a tad misleading—after all, the red wine and feta vinaigrette has no red wine in it—the recipe whisks up to a wonderful feta-enriched salad dressing that goes perfectly well over the string bean and tomato salad. Be sure to grill the onion while you have your grill hot with other foods; after all, one onion looks so lonely on a big grill! When mKINF dressing is as easy and delicious as this, you wonder why anyone who use bottled. This one has a mustardy finish with some feta cheese undertones……….great for so many things.


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