Red Wine And Feta Vinaigrette Recipes

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GREEK FETA SALAD DRESSING



Greek Feta Salad Dressing image

Greek-inspired flavors come together in this zesty vinaigrette. Ideal for drizzling over cucumbers, enjoying over toasted chickpea salad or serving with falfel.

Provided by Cheeky Kitchen

Categories     Condiment

Time 10m

Yield 1

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup red wine vinegar
Juice of 2 lemons
3 cloves garlic, chopped
1/2 teaspoon fresh or dried basil
1 teaspoon dried oregano leaves
1/2 teaspoon marjoram or Italian seasoning
1/2 cup crumbled feta cheese
Salt and pepper, to taste

Steps:

  • In a high-speed blender, combine olive oil, vinegar, lemon juice, garlic and basil. Blend until well combined. Stir in spices and crumbled feta. Add salt and pepper to taste.

Nutrition Facts : ServingSize 1 Serving

RED WINE VINAIGRETTE



Red Wine Vinaigrette image

This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1 cup

Number Of Ingredients 7

2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE



Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette image

Provided by Curtis Stone

Categories     Fish     Pasta     Quick & Easy     Backyard BBQ     Dinner     Vinegar     Feta     Seafood     Salmon     Grill     Grill/Barbecue     Pescatarian     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 17

Orzo
1 1/2 cups orzo
3 tablespoons red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces fresh baby spinach (about 3 cups not packed)
1 1/2 cups grape tomatoes, cut in half
1/2 cup pine nuts, toasted (see Kitchen Note)
1/4 cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
Salmon
Four 5-ounce skinless salmon fillets
Olive oil, for coating the fish
Kosher salt and freshly ground black pepper

Steps:

  • 1. Prepare an outdoor grill for medium- high cooking over direct heat.
  • 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
  • 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
  • 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
  • 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
  • 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

RED WINE VINAIGRETTE



Red Wine Vinaigrette image

Provided by Giada De Laurentiis

Categories     condiment

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 6

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

FETA CHEESE VINAIGRETTE



Feta Cheese Vinaigrette image

This came from a WE-energy cookbook from chef Mark J Olson, culinary instructor in Janesville, Wisconsin.

Provided by Lauren in Wisconsin

Categories     Salad Dressings

Time 15m

Yield 1 cup

Number Of Ingredients 8

1/4 cup red wine vinegar
2 teaspoons dijon-style mustard
2 garlic cloves, smashed
1/4 cup olive oil
1/4 cup canola oil
salt and pepper, taste
1 tablespoon fresh thyme or 1 tablespoon basil leaves, finely chopped
1/4 cup feta cheese, crumbled

Steps:

  • Combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. With blender running, drizzle in the oils; add salt and pepper. Remove to a non-corrosive bowl. Stir in herbs and feta cheese. Best when made 1 day in advance.

Nutrition Facts : Calories 1069.5, Fat 116.5, SaturatedFat 16.9, Cholesterol 33.4, Sodium 420.8, Carbohydrate 4.1, Fiber 0.5, Sugar 1.6, Protein 5.8

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