According to the post I read about this, from David Liebovitz’ blog, his recipe for a creamy Feta salad dressing originally – in some form – came from the Joy of Cooking. I turned to my battered copy, but couldn’t find any salad dressing recipe there containing Feta cheese. I don’t think that Feta cheese as a salad ingredient came above my food radar until the 1980’s. Perhaps it was used in some ethnic parts of our country, but as a more Americanized salad component, no. So perhaps this recipe is actually more of David Liebovitz’ creation. Well, no matter, except that you need to know this dressing is really, really good. And it’s unusual. It may not look so in the picture above, but it is. The first ingredient by volume is Feta cheese. The second ingredient by volume is WATER. I know, odd, huh? Here’s what’s involved:
This happens to be a Trader Joe’s product. But what you need to know is that it’s Greek, and made with sheep’s milk. This is my favorite Feta – because it’s not as salty. And I like the consistency. Each of these tubs (10.5 ounces of cheese) contains two rectangles of cheese, floating in brine. It keeps for weeks and weeks. Greek Feta generally is less salty than many other kinds, which I’ve learned over the years of buying it. I used to buy grocery-store type Fetas, and although they tasted okay, they were always too salty for my taste. Then when I found this one, I’ve settled on it. So that’s what I started with. Four ounces of cheese went into a bowl:
I used my handy-dandy pastry fork (it’s much larger than regular forks, although you wouldn’t know it from the photo – that bowl is about 6 inches in diameter) and mashed (crumbled) up the Feta, per David’s recipe. I sprinkled in some dried thyme (you can use fresh thyme or oregano, or half as much of the dried types) which you can see from top to bottom in the middle.
Then I added 2 T. of red wine vinegar (a really good cabernet vinegar I bought at Williams-Sonoma, actually) and mixed that in. The all-white Feta turned a light shade of pink. Then the 2 T. of olive oil was drizzled in. That was mixed up.
Water was added at this point – 5 T. worth, with some salt and pepper. Go easy on the salt, though, since Feta is salty enough in my book. Use the fork to stir it up. And you’re done. This dressing took about 5 minutes to make. So, not only is it tasty, but it’s also quick and easy too. And, the dressing is about 90 calories and 9 grams of fat per serving. I’m not sure, but I think the dressing would probably dress a salad for 8 people, so that would make it even healthier. I used about 3 T. for a salad for two of us. According to David, the dressing will keep in the refrigerator for about 4 days. So keep that in mind. But try it, you should.
Creamy Feta-Red Wine Vinegar Dressing
Recipe By: David Liebovitz, but adapted from Joy of Cooking
Serving Size: 6 (maybe 8)
4 ounces feta cheese — (115g)
2 tablespoons red wine vinegar
1 teaspoon fresh thyme — or oregano; if using dry, use half the amount
2 tablespoons olive oil — good, flavorful type
5 tablespoons water
salt and freshly-ground black pepper [be cautious with the salt, depending on the type of feta)
1. Mash the feta with the vinegar and herbs with a fork until fairly smooth.
2. Mix in the olive oil and water, until smooth. Because feta cheese can vary in moisture, add more oil, vinegar, or water, if desired.
3. Season with pepper and salt, to taste. Storage: This dressing will keep for four days in the refrigerator.
Per Serving: 90 Calories; 9g Fat (83.5% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 211mg Sodium.
printer-friendly PDF recipe
A year ago: Unstuffed Sweet & Sour Cabbage (this was a really delish and easy ground beef and cabbage dish, where the cabbage isn’t stuffed, but has all the components of the traditional version – just easier and just as tasty)





June
said on November 12th, 2009:
The recipe is in the new edition of Joy, which is well worth buying. It’s greatly updated from the edition I had from 1973, and in truth, I like it much more:)
Aha – the new edition, huh? The one that was edited by a whole bunch of other people unrelated to the Rombauer family, or did they have something to do with it? I remember reading a story about it at one time but don’t recall which edition(s) still included some Rombauer info. Thanks for looking! . . . carolyn t