This feta vinaigrette is better than off the shelf grocery store dressing. It may be hard for you to go back to store bought dressing after trying this one. Great for people who like vinaigrette dressings with a flavor that’s a bit milder than traditional balsamic vinegar.
There is one ingredient that’s in this dressing that you may have never used before. Liquid lecithin. I like to keep things as simple as possible and I try to keep the recipes with easy to find ingredients. So why lecithin?
Oil and vinegar don’t mix. In order for our vinaigrette to stay together and not separate into an oily layer and a vinegary layer we need something called an emulsifier to keep it together. That’s where the lecithin comes in.
You can use Dijon mustard as an emulsifier for your dressing, but I chose the lecithin for this recipe because its flavorless and won’t interfere with the delicate flavor of the white balsamic vinegar.
Bottom line is, use lecithin if you can get it, if not, use Dijon mustard.
Ingredients for feta vinaigrette:
3/4 cup Olive oil
1/4 cup White balsamic vinegar
1 Tablespoon Honey
1/4 teaspoon Black pepper
1/2 teaspoon Dried oregano
2 teaspoons liquid Lecithin
Directions for making feta vinaigrette
Pour all ingredients into a mason jar and shake vigorously until well blended. Serve on top of your favorite salad.The feta cheese will settle to the bottom during storage so be sure to shake it up a bit before using.
Dressing will keep for at least a week if it lasts that long.