Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Red Wine and Feta Vinaigrette 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print