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Sun-Dried Tomato and Feta Vinaigrette

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Yields about 1-1/2 cups.

  • by 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): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 0; Monounsaturated Fat (g): 4.5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 70; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

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