When you say “Greek” in Oxford, Mississippi, most people will think you are talking about one of three things: sororities and fraternities, antebellum architecture, or Angelo Mistolis’s feta cheese salad dressing. This dressing of mine is great on cold-cut foot-longs and on salads of all sorts.
Cooks' Note
For gift giving, I like to pour the dressing into a Mason jar. Since the recipe makes 1½ cups, it is enough for one half-pint to give—and some to keep for myself!
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1/4 pound feta cheese, crumbled (1 cup)
1 1/2 cups vegetable oil
1/2 cup white vinegar
1/4 cup grated white onion
2 tablespoons capers, drained and chopped
2 garlic cloves, minced
1 teaspoon ground white pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
Preparation
Combine the feta, oil, vinegar, onion, capers, garlic, pepper, oregano, and salt in a container with a lid and shake like crazy.
