Lemon Feta Vinaigrette

I love to add feta to my salads.  Especially when I use a vinaigrette, the feta adds something creamy.  I often find myself dumping tons of feta onto my salad because I want a little feta in every bite.  This lemon feta vinaigrette solves that issue.

The feta is blended right into the dressing so end up getting a little bit coating every leaf and vegetable in your salad.  It turns into a less is more situation.

Fresh lemon makes a great vinaigrette because it is so flavorful, both with acidity to brighten and with simple fruity notes.

I added basil to compliment the natural fruity notes of the lemon, and it also adds a beautiful hint of color to the dressing.

The recipe is written to only make 4 servings.  I prefer to make up a fresh batch of vinaigrette often verse making a large batch.

Vinaigrettes are so easy so to make, you can whip them up in 30 seconds.  Also, making a small amount often ensures the dressing stays fresh.  I can make a new flavor everytime I run out and to keep things interesting as well!

Tip and Tricks for the Lemon Feta Vinaigrette recipe:

1. Process, don’t stir.  If you just stir in the feta, it will not emulsify into the dressing.  If you just want a lemon dressing with feta, you can add your feta to your salad instead of your salad dressing.  This Lemon Feta Vinaigrette is special because the feta is blended in until smooth and creamy.
2. Use fresh lemon.  The jarred stuff does not compare to fresh at all in flavor.  It is worth a trip to the store for a lemon.
3. Amount of juice.  One large lemon will vary in the amount of juice, but this recipe is flexible and forgiving if you are a TBS short on fresh lemon juice.  If you have extra, I suggest adding more olive oil.
4. Herbs: I used dried basil.  Oregano or thyme could also work.  If you use fresh, the flavor will be much more pungent and will overpower the other flavors (go for it if that is what you are looking for).