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.
Yield: Makes 3/4 cup
3 ounces feta cheese, preferably French 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
none Kosher salt and freshly ground pepper
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.