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This blends a portion of the feta directly into the dressing itself, rather than just crumbling it over the salad afterward, which thickens the vinaigrette slightly and infuses every drop with its salty, tangy flavor. Fresh oregano whisked in at the end keeps its herbal aroma bright instead of dulling from being blended too long with the acidic lemon juice.
Per serving
130kcal
Calories
2g
Protein
2g
Carbs
Prep Time
10 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
13g
Fat
1g
Sugar
Follow step-by-step with voice guidance.
In a blender or food processor, combine the feta cheese, lemon juice, red wine vinegar, garlic, and Dijon mustard.
Blend until mostly smooth, with a few small feta flecks remaining.
With the blender running, slowly drizzle in the olive oil until the dressing is emulsified.
Transfer to a bowl and whisk in the fresh oregano.
Season with salt and pepper to taste.
Use immediately, or store in an airtight container in the fridge.
Blend Some Feta Into the Base: This thickens the dressing slightly and infuses its tangy, salty flavor throughout, rather than just sitting on top of the salad separately. Add Fresh Herbs at the End: Whisking them in after blending keeps their aroma bright instead of breaking down from prolonged contact with the acidic lemon juice. Adjust the Tang to Taste: The balance of lemon juice to vinegar can be shifted depending on how sharp or mellow you prefer the finished dressing.
Yes, use about a third of the amount since dried herbs are more concentrated, though fresh oregano gives a brighter, more fragrant finish to this dressing.
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