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Ingredients

Makes 1 1/4 cups

• 1 small onion, sliced 1/4 inch thick
• 3/4 cup extra-virgin olive oil, plus more for onion
• Coarse salt and freshly cracked black pepper
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup red-wine vinegar
• 6 fresh basil leaves
• 1 teaspoon fresh thyme leaves
• 1/4 cup crumbled feta cheese
• 2 tablespoons Dijon mustard
• 6 cloves garlic, smashed
• 2 shallots, thinly sliced
• 2 tablespoons dried Greek oregano

Description

This Vinaigrette Recipe From Michael Psilakis\' 'How To Roast A Lamb' Cookbook Is Used To Make His Greek Salad.

Martha Stewart