Instead of tossing chunks of feta into her salad or crumbling the cheese on top of cooked vegetables, Melissa Rubel purees it right into a vinaigrette. This makes the dressing smooth and luscious and ensures a little bit of tang in almost every bite.
Food & Wine JUNE 2009
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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