Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.

The Martha Stewart Show, November 2009, The Martha Stewart Show, Episode 5029

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Recipe Summary

Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/19/2015
Five stars! Had to use up some Feta so thought I'd try this dressing recipe - it's worth the extra work to grill the onion, go for this extra step you won't be disappointed! The recipe makes a big batch that holds its consistency after being in the refrigerator overnight, and is delicious! I served it on a spinach salad with chopped bell peppers, halved cherry tomatoes, and sliced kalamata olives - the whole family loved it. Highly recommended, so good I'm sharing the recipe with my mom next!