Creamy Garlic, Parsley, and Feta Dressing
Meyer Lemon olive oil and rich, complex Vinoso red wine vinegar both shine in this quick and addicting creamy dressing.
Creamy Garlic, Parsley, and Feta Dressing
Chef Laura Rainey
Makes about 1 1/2 cups
Flavoring Ideas
You're going to want to put this sauce on everything! We especially love it with Meyer Lemon Marinated Chicken, Pearl Couscous with Shallot & Parsley, and Roasted Spiced Carrot Salad with Arugula.
Ingredients
- ⅓ cup chopped fresh parsley leaves
- ¼ cup water
- 1 tablespoon minced garlic
- ⅔ cup plain Greek yogurt (use plain vegan yogurt if needed)
- ⅔ cup Fustini’s Meyer Lemon Olive Oil
- 1 tablespoon Fustini’s Vinoso Vinegar
- ¼ cup fresh lemon juice (from 2 lemons)
- 3 tablespoons feta cheese, crumbled
- 1 teaspoon coarse salt
Directions
Puree parsley, the water, and garlic in a blender until smooth, 1 to 2 minutes on high. Add remaining ingredients, and blend until just combined. Refrigerate, covered, at least 30 minutes and up to 1 week; stir to combine again before serving.
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