Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Red Wine and Feta Vinaigrette 5.0 (1) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes 1 1/4 cups This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad. Ingredients 1 small onion, sliced ¼ inch thick ¾ cup extra-virgin olive oil, plus more for onion Coarse salt and freshly cracked black pepper 1 teaspoon freshly squeezed lemon juice ½ cup red-wine vinegar 6 fresh basil leaves 1 teaspoon fresh thyme, leaves ¼ cup crumbled feta cheese 2 tablespoons Dijon mustard 6 cloves garlic, smashed 2 shallots, thinly sliced 2 tablespoons dried Greek oregano Directions Preheat a grill pan. Brush onion slices with olive oil and season with salt and pepper. Place onions on grill pan and cook, turning, until tender, 4 to 5 minutes. Transfer to a small bowl; drizzle with olive oil and lemon juice. Toss to combine. Transfer onion to the bowl of a food processor along with vinegar, basil, thyme, feta, mustard, garlic, shallots, oregano, 1 tablespoon salt, and 1 tablespoon pepper; pulse to combine. With the processor running, slowly drizzle in 3/4 cup olive oil until dressing is smooth; season with salt and pepper. Print