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Recipe

Sun-Dried Tomato and Feta Vinaigrette

Scott Phillips

Yield: Yields about 1-1/2 cups.

Not only is this dressing great on salads, but it’s also delicious on boiled peeled baby potatoes. The dressing keeps for up to 1 week in the refrigerator.

Ingredients

  • 1/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped, plus 1/4 cup oil from the jar
  • 1/4 cup plus 2 Tbs. sherry vinegar
  • 1 small shallot, coarsely chopped (about 3 Tbs.)
  • 1 Tbs. loosely packed chopped fresh oregano
  • 1/4 tsp. sweet pimentón (smoked paprika)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup crumbled feta cheese

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 70
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Put the tomatoes, vinegar, shallot, oregano, pimentón, 1 tsp. salt, 1/4 tsp. pepper, and 2 Tbs. water in a blender and blend to combine (don’t worry if it doesn’t purée; it will when you add the oil). With the blender running, pour the olive oil and the tomato oil in a slow steady stream through the feed hole in the blender’s lid. Transfer to a bowl or jar and stir in the feta. Season to taste with salt and pepper.

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