Best Feta Cheese Vinaigrette Recipes

Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette image

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups)
2 heads Belgian endive, trimmed, thinly sliced
1 bunch watercress, trimmed
3/4 cup crumbled feta cheese (about 3 ounces)
Sliced radishes (optional)
Toasted walnuts (optional)

Steps:

Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.

Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Steps:

Preheat the broiler.
To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

Feta Cheese Vinaigrette image

Provided by Lauren in Wisconsin

Time 15m

Yield 1 cup

Number Of Ingredients 8

1/4 cup red wine vinegar
2 teaspoons dijon-style mustard
2 garlic cloves, smashed
1/4 cup olive oil
1/4 cup canola oil
salt and pepper, taste
1 tablespoon fresh thyme or 1 tablespoon basil leaves, finely chopped
1/4 cup feta cheese, crumbled

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