Ingredients:- 4 oz feta cheese
- 2 tbl red wine vinegar
- 1 tsp finely chopped fresh thyme or oregano, you can use dried herbs, but use 1/2 tsp
- 2 tbl good olive oil
- 5 tbl water
- kosher salt and fresh cracked pepper, to taste
Mash the feta with the vinegar and herbs with a fork until fairly smooth.
Mix in the olive oil and water, until smooth. Because feta cheese can vary in moisture, add more oil, vinegar, or water, if desired. Season with pepper and salt, to taste.
Be generous with the dressing when tossing the salad. I leave it chunky, because I like the texture, but it can also be pureed in a blender or food processor.
Storage: This dressing will keep for four days in the refrigerator.
