Best 6 Feta Cheese Vinaigrette Recipes
Indulge in a delightful culinary journey with our tantalizing feta cheese vinaigrette! This versatile dressing, crafted with creamy feta cheese, tangy lemon juice, and aromatic herbs, adds a burst of flavor to any dish. Whether you're drizzling it over a crisp salad, marinating succulent grilled meats, or using it as a dip for fresh vegetables, this vinaigrette is sure to impress. Discover three delectable recipes featuring this feta cheese vinaigrette: a refreshing Greek salad, a savory chicken marinade, and a creamy vegetable dip. Get ready to embark on a flavorful adventure that will transform your meals into extraordinary culinary experiences!
Check out the recipes below so you can choose the best recipe for yourself!
CHOPPED GREEK SALAD
This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
- To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
- If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg
HOMEMADE FETA CHEESE
If you love making homemade cheese, try your hand at feta. The results are well worth the effort. Use goat or cow milk, or even a mixture of both. To serve, remove from brine and allow the cheese to air-dry before serving.
Provided by ChefJackie
Categories World Cuisine Recipes European Greek
Time 14h58m
Yield 16
Number Of Ingredients 9
Steps:
- Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
- Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
- Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
- Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
- Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
- Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
- Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
- Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 11.3 g, Cholesterol 19.4 mg, Fat 4.8 g, Protein 8 g, SaturatedFat 3 g, Sodium 1753.2 mg, Sugar 11.3 g
CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE
Steps:
- In a bowl large enough for tossing salad, add diced chicken breast.
- Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
- In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
- Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
FETA CHEESE VINAIGRETTE
This came from a WE-energy cookbook from chef Mark J Olson, culinary instructor in Janesville, Wisconsin.
Provided by Lauren in Wisconsin
Categories Salad Dressings
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. With blender running, drizzle in the oils; add salt and pepper. Remove to a non-corrosive bowl. Stir in herbs and feta cheese. Best when made 1 day in advance.
Nutrition Facts : Calories 1069.5, Fat 116.5, SaturatedFat 16.9, Cholesterol 33.4, Sodium 420.8, Carbohydrate 4.1, Fiber 0.5, Sugar 1.6, Protein 5.8
FETA VINAIGRETTE
I find this salad dressing works best on stronger-tasting greens, and it is especially nice when you've used green olives in the salad. It keeps well in the refrigerator for several days, and the flavor actually improves the second day.
Provided by FlemishMinx
Categories Cheese
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Mix the first 4 ingredients together in a small bowl.
- Add the olive oil in by dribbles, whisking all the while and until it is completely incorporated.
- Mix in oregano and mint.
- Add salt and pepper to taste, if needed (keeping in mind that the feta will probably already be somewhat salty).
Nutrition Facts : Calories 498, Fat 45.6, SaturatedFat 16.7, Cholesterol 77.2, Sodium 916.2, Carbohydrate 11.3, Fiber 0.8, Sugar 6.6, Protein 13.5
RED WINE AND FETA VINAIGRETTE
This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 12
Steps:
- 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.
Tips:
- To make the most flavorful vinaigrette, use high-quality feta cheese. Look for cheese crumbles that are made from 100% sheep's milk and have a slightly tangy flavor.
- For a smoother vinaigrette, blend the ingredients in a food processor or high-powered blender until well combined.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as fresh herbs.
- This vinaigrette is best when used fresh, but it can be stored in the refrigerator for up to 5 days.
Conclusion:
Feta cheese vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's perfect for salads, grilled meats, and roasted vegetables. With its creamy texture and tangy flavor, feta cheese vinaigrette is sure to become a new favorite in your kitchen.
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