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Sun-Dried Tomato and Feta Vinaigrette


Yields about 1-1/2 cups.

  • by Allison Ehri Kreitler from Fine Cooking
    Issue 98

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.

  • 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

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.

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

Photo: Scott Phillips



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