The days are getting longer and brighter and while it may not officially be Summer, it has sure felt like it recently. That makes it the perfect time to share this light and lemony, creamy salad dressing!
This easy dressing with just the right amount of tang is especially versatile. It is an ideal match for green salads and grain bowls. It brings a wonderful lemony zip to side dishes like pasta salad, potato salad, and tuna fish salad. Additionally, it can be drizzled over grilled meats to bring extra flavor and depth to the main course. We’ll be using this dressing in a ton of different ways, all Summer long!
Lemon Feta Vinaigrette
Lemon Feta Vinaigrette (adapted from thekitchn.com) Prep Time: 10 minutes, Makes: about 3/4 cup
Ingredients:
- 1 medium lemon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 small clove garlic, peeled
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces feta cheese (about 1/2 cup)
Directions:
Squeeze the lemon to get 2 tablespoons of juice. Transfer the juice to the cup of a wand blender and add in the extra-virgin olive oil, red wine vinegar, honey, oregano, peeled garlic clove, Dijon mustard, kosher salt, and black pepper. Process until well combined.
Add the oil, vinegar, honey, mustard, and seasonings to the cup of a wand blender.
Add in the feta cheese and process again until well-combined and the cheese is broken up into very small bits, about 10 to 20 seconds.
Add the feta cheese to the dressing and blend again.
Use immediately. Refrigerate the dressing in an airtight container for up to 4 days. Bring it to room temperature and whisk or shake before serving.
Use immediately and refrigerate any leftovers.
It’s the perfect dressing for Summer dishes! ~Linda
Lemon Feta Vinaigrette (adapted from thekitchn.com) Prep Time: 10 minutes, Makes: about 3/4 cup
Ingredients:
- 1 medium lemon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 small clove garlic, peeled
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces feta cheese (about 1/2 cup)
Directions:
Squeeze the lemon to get 2 tablespoons of juice. Transfer the juice to the cup of a wand blender and add in the extra-virgin olive oil, red wine vinegar, honey, oregano, peeled garlic clove, Dijon mustard, kosher salt, and black pepper. Process until well combined.
Add in the feta cheese and process again until well-combined and the cheese is broken up into very small bits, about 10 to 20 seconds.
Use immediately. Refrigerate the dressing in an airtight container for up to 4 days. Bring it to room temperature and whisk or shake before serving.