Red Wine and Feta Vinaigrette

greek salad
Makes 1 1/4 cups

This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.


  • 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


  1. 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.

  2. 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.

  3. 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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