My go-to formula used to always be one part vinegar (my fave is sherry!) to two-ish parts olive oil, and I’d often add a bit of honey and some Dijon mustard plus salt and pepper. But Kelli’s feta vinaigrette raised the bar in a major way. Whenever I make a basic vinaigrette now, I always regret not making the feta dressing.
Kelli’s vinaigrette is inspired by Greek salad, and it adds a boost of zippy freshness to everything it touches. And because you blend it, it gets ultra creamy. It tastes summery, like sunshine really, but I’ll definitely be eating it year-round.
Get the recipe: Feta Vinaigrette
What’s So Great About Feta Vinaigrette
Beyond the cheese, everything in the ingredient list is pretty standard: lemon juice, extra-virgin olive oil, red wine vinegar, honey, dried oregano, a little bit of garlic, and just a touch of Dijon. But the hefty amount of feta (there’s 1/2 cup to the 1/4 cup EVOO!) is what really makes this dressing special. Like so good, you’ll want to eat it straight from the jar by the spoonful.
