With a mild Greek flavour, this homemade feta salad dressing recipe will lend any simple salad a Mediterranean flair.
One of my favourite dressings is this light yet creamy Greek feta dressing. I use it on all sorts of green salads as well as Greek salad. It is simple to make, and in an airtight container should last about 5 days in the refrigerator. So, it's on hand any time a little splash is needed.
This recipe calls for my Greek Spice Mix. If you don't have a batch of that created, then you can substitute it with a mix of dried oregano, and dehydrated garlic and onion flakes. If you have sundried tomatoes not stored in oil, chop one of those up and add it as well.
This dressing is gluten-free and can be used by ovo-lacto vegetarians. It is low in carbs and is an easy meal prep item at the beginning of the week.
TIP: If you don't have a Bullet blender or food processor, this dressing can be blended by hand with a whisk. Whisk vigorously until the oil emulsifies.
TIP: Store leftover feta cheese in a salt water brine to keep it fresher longer.
(Makes 8 servings | Serving size = 2 tablespoons)
juice of 1 lemon
1/3 cup white wine vinegar (or red wine vinegar)
1 teaspoon Greek spice mix (or mix of oregano, dehydrated garlic and onion flakes)
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 cup extra virgin olive oil
2, 1-inch cubes light feta cheese
Combine all ingredients in the container of a small food processor or Bullet blender (see tips above for an alternate options). Blend on high-speed until the oil has emulsified.
Spread on salads and enjoy!
Nutritional Information Per Serving:
total calories = 72 | total fat = 7.17g | saturated fat = 1.18g | cholesterol = 1.25mg | sodium = 147.13mg | carbohydrates = 0.81g | dietary fibre = 0.06g | sugars = 0.21g | protein = 1.35