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Instead of tossing chunks of feta into her salad or crumbling the cheese on top of cooked vegetables, Melissa Rubel Jacobson purees it right into a vinaigrette. This makes the dressing smooth and luscious and ensures a little bit of tang in almost every bite.
- 3 ounces feta cheese, crumbled (3/4 cup)
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/2 teaspoon dried oregano
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
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Tip: <br>Great with grilled vegetables or shrimp, cucumber salad, spinach salad, tomato salad, potato salad.
Recipe reprinted by permission of Publisher. All rights reserved.
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