I just made a Creamy Lemon Vinaigrette with feta, honey, Dijon and oregano that makes boring salads look guilty as sin, so keep scrolling.
I can’t get over this Lemon And Feta Vinaigrette. I love how the tang of fresh lemon juice and salty crumbled feta cheese punch through boring salads and make me actually care about greens.
It’s bright, a little punchy, and somehow creamy without being heavy. And I keep thinking about it on repeat, drizzling it on everything like it’s my last meal.
I’m obsessed with this kind of Salad Dressing Recipes Homemade and the way a Creamy Lemon Vinaigrette wakes up lunch. Messy, loud flavor.
Yes please. I grab it for sandwiches, grain bowls, even roast veggies.
No regrets. Promise.
Ingredients
- Olive oil: silky mouthfeel, it’s the healthy fat that makes the dressing cling.
- Lemon juice: bright zing, cuts through richness and wakes up the salad.
- Feta cheese: salty creaminess, adds tang and a bit of savory punch.
- Honey: balances acidity, gives gentle sweetness so nothing tastes harsh.
- Dijon mustard: sharp depth, helps the oil and lemon stick together.
- Oregano: herbal warmth, basically gives a Mediterranean, homey vibe.
- Garlic: punchy bite if you want it, it makes things more interesting.
- Salt: brings everything together, start small and add more if needed.
- Black pepper: subtle heat, it wakes up the other flavors.
- Cold water: thins the dressing so it coats without being gloopy.
Ingredient Quantities
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons crumbled feta cheese (packed)
- 1 tablespoon honey (more or less to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1 small garlic clove, minced or grated (optional but nice)
- Salt, 1/4 teaspoon to start, plus more if needed
- Freshly ground black pepper, about 1/8 to 1/4 teaspoon
- 1 to 2 tablespoons cold water to loosen, if needed
How to Make this
1. Put the lemon juice, crumbled feta (packed), honey, Dijon, oregano, minced garlic (if using), 1/4 tsp salt and black pepper into a small bowl or jar.
2. Whisk those together briefly so the feta starts to break up and the honey dissolves, or pulse 3 or 4 times in a blender or food processor if you want a smoother texture.
3. Slowly stream in the olive oil while whisking constantly, or with the blender running, to emulsify the dressing until it looks creamy and combined.
4. Taste and adjust: add more honey if you want it sweeter, more lemon if it needs brightness, or an extra pinch of salt to make the flavors pop.
5. If the vinaigrette is too thick or the feta makes it grainy, stir in 1 to 2 tablespoons cold water, a little at a time, until you reach a pourable consistency.
6. Let it sit for 5 to 10 minutes at room temperature so the oregano and garlic mellow into the dressing, then taste again and tweak seasoning if needed.
7. If you used a blender, give it one last quick whisk with a fork to reincorporate any bits that settled, or shake well in a sealed jar before serving.
8. Serve over greens, roasted veg, or as a dip. Store leftovers in an airtight container in the fridge up to 4 days, stir or shake before using because separation will happen.
Equipment Needed
1. Small mixing bowl or a mason jar
2. Whisk (or fork if you dont have one)
3. Measuring cups and spoons
4. Blender or food processor (optional for a smoother dressing)
5. Citrus juicer or reamer (or just a knife and your hands)
6. Small knife and cutting board (for garlic and fresh oregano)
7. Rubber spatula or spoon for scraping the bowl/blender
8. Airtight container or jar for storing leftovers
FAQ
Lemon And Feta Vinaigrette Recipe Substitutions and Variations
- Extra virgin olive oil: use avocado oil for a neutral, smooth taste, or light toasted walnut oil for a nuttier note (avoid strong sesame or youll overpower the lemon).
- Fresh lemon juice: swap with fresh lime juice for a brighter punch, or 1 1/2 tablespoons white wine vinegar plus a splash of water if you dont have citrus.
- Crumbled feta cheese: try goat cheese for a creamier tang, or ricotta salata for a milder, saltier crumble that wont melt as much.
- Honey: substitute maple syrup or agave nectar 1:1 for sweetness, or use a teaspoon of sugar dissolved in warm water if you want a neutral sweetener.
Pro Tips
– Let the feta warm up a bit before you mix it. Cold, fridge-hard feta breaks into grainy bits and wont blend as smooth. Take it out 10 to 15 minutes ahead so it crumbles easier and the dressing feels creamier.
– If you like a really silky vinaigrette, blitz it in a blender or use an immersion blender and pulse a few times, then stream the oil in slowly while it runs. If you dont want ultra-smooth, just whisk by hand and embrace a little texture.
– Taste as you go and fix small issues in tiny steps. Add more honey by 1/4 teaspoon at a time if it needs sweeter, or another teaspoon of lemon if it needs brightness. A pinch of salt at the end will bring everything to life, but dont overdo it.
– If it seems thick or grainy, add cold water 1 teaspoon at a time until it pours right. Store in the fridge up to 4 days and shake or stir well before serving because separation will happen.
Lemon And Feta Vinaigrette Recipe
I just made a Creamy Lemon Vinaigrette with feta, honey, Dijon and oregano that makes boring salads look guilty as sin, so keep scrolling.
6
servings
131
kcal
Equipment: 1. Small mixing bowl or a mason jar
2. Whisk (or fork if you dont have one)
3. Measuring cups and spoons
4. Blender or food processor (optional for a smoother dressing)
5. Citrus juicer or reamer (or just a knife and your hands)
6. Small knife and cutting board (for garlic and fresh oregano)
7. Rubber spatula or spoon for scraping the bowl/blender
8. Airtight container or jar for storing leftovers
Ingredients
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons crumbled feta cheese (packed)
1 tablespoon honey (more or less to taste)
1 teaspoon Dijon mustard
1 teaspoon dried oregano or 1 tablespoon fresh, chopped
1 small garlic clove, minced or grated (optional but nice)
Salt, 1/4 teaspoon to start, plus more if needed
Freshly ground black pepper, about 1/8 to 1/4 teaspoon
1 to 2 tablespoons cold water to loosen, if needed
Directions
- Put the lemon juice, crumbled feta (packed), honey, Dijon, oregano, minced garlic (if using), 1/4 tsp salt and black pepper into a small bowl or jar.
- Whisk those together briefly so the feta starts to break up and the honey dissolves, or pulse 3 or 4 times in a blender or food processor if you want a smoother texture.
- Slowly stream in the olive oil while whisking constantly, or with the blender running, to emulsify the dressing until it looks creamy and combined.
- Taste and adjust: add more honey if you want it sweeter, more lemon if it needs brightness, or an extra pinch of salt to make the flavors pop.
- If the vinaigrette is too thick or the feta makes it grainy, stir in 1 to 2 tablespoons cold water, a little at a time, until you reach a pourable consistency.
- Let it sit for 5 to 10 minutes at room temperature so the oregano and garlic mellow into the dressing, then taste again and tweak seasoning if needed.
- If you used a blender, give it one last quick whisk with a fork to reincorporate any bits that settled, or shake well in a sealed jar before serving.
- Serve over greens, roasted veg, or as a dip. Store leftovers in an airtight container in the fridge up to 4 days, stir or shake before using because separation will happen.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 30g
- Total number of serves: 6
- Calories: 131kcal
- Fat: 12.6g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1.25g
- Monounsaturated: 9.43g
- Cholesterol: 2mg
- Sodium: 128mg
- Potassium: 18mg
- Carbohydrates: 4.2g
- Fiber: 0.1g
- Sugar: 3.7g
- Protein: 0.4g
- Vitamin A: 17IU
- Vitamin C: 5mg
- Calcium: 13mg
- Iron: 0.1mg
