Makes over 1 cup.
Serve with Greek Salad. This recipe is from Michael Psilakis’ How to Roast a Lamb: New Greek Classic Cooking.
1 sm. red onion, thickly sliced
1/2 c. red wine vinegar
Several basil leaves
1 tsp. fresh thyme
1/4 c. crumbled feta
2 Tbls. Dijon mustard
6 cloves garlic, smashed
2 shallots, thickly sliced
2 Tbls. dried Greek Oregano
1 Tbls. coarsely cracked black pepper
3/4 c. extra-virgin olive oil
Place a grill pan (preferably cast iron) on a medium heat. Brush onion slices with oil and season with salt and pepper. Grill onion until tender. Separate into rings.
In a food processor, combine vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt and pepper. While the motor is running, drizzle in olive oil until smooth. Season with more salt and pepper, to taste.
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It should keep in the refrigerator for about one week, but be sure to use Greek feta not French.