By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
147 cal · 5 min
Creamy Feta-Red Wine Vinegar Dressing
Recipe GLPRd85d1edfe0349b
A smooth and tangy Greek-inspired dressing made by combining creamy feta cheese with bright red wine vinegar and fresh herbs. The addition of olive oil and water creates a pourable consistency perfect for drizzling over salads or fresh vegetables. Adjust the consistency to your preference by varying the oil and water ratios.
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Ingredients
4 ounces feta cheese
2 tablespoons red wine vinegar
1 teaspoon fresh thyme or oregano, finely chopped
2 tablespoons extra virgin olive oil
5 tablespoons water
salt to taste
freshly ground black pepper to taste
Directions
Place the feta cheese in a small bowl and use a fork to break it apart and mash it together with the red wine vinegar and fresh herbs until the mixture reaches a fairly smooth consistency.
Gradually add the olive oil and water to the mashed feta mixture, stirring constantly until the dressing is smooth and well combined.
Taste the dressing and season with salt and freshly ground black pepper to your preference. If the dressing is too thick, add a bit more water or oil; if too thin, add more feta. Adjust the flavors by adding more vinegar if desired.
Comments
Every ingredient is stocked at every Charlotte grocer, with feta at Publix and Food Lion reliably strong in the cheese section and olive oil ubiquitous; the real cost driver is feta at $6–$8 per pound, which means roughly $1.50–$2 per serving even though you'll have leftovers. The stated five minutes is honest—this is a whisk-and-done emulsion with no cooking, though fresh herbs do add 30 seconds of chopping. It's a dressing, not a dish, so it's zero-prep-work for weeknights and reheats into nothing, but it doubles beautifully and will keep five days refrigerated, making it useful for salads through the week. Feta-vinegar dressing is a Southern Mediterranean crossover that feels at home in Charlotte; it's not regional, but it's not fighting the market either.
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