Hottzspice Honey Feta Vinaigrette

Chef George Professional Series

Sweet. Salty. Built to drizzle bold.

Yield: Approximately 1½ cups

Ingredients

  • ¾ cup crumbled feta cheese
  • ¼ cup Hottzspice Honey Hot Sauce
  • ⅓ cup white wine vinegar
  • 2 tbsp Tripolizza 1965 Extra Virgin Olive Oil
  • 2 tbsp water (plus more to adjust consistency)
  • 1½ tsp dried Greek oregano
  • ¼ tsp black pepper
  • 1 tbsp finely minced red onion
Hottzspice Honey Feta Vinaigrette

Instructions:

  1. Add feta, Hottzspice Honey Hot Sauce, white wine vinegar, oregano, black pepper, water, and red onion to a mixing bowl or mason jar.
  2. Stir thoroughly to break up some of the feta while maintaining a rustic texture.
  3. Add Tripolizza 1965 EVOO and whisk or shake vigorously for 20–30 seconds.
  4. Adjust consistency with additional water if desired.
  5. Refrigerate for 30 minutes before serving.

Chef Notes:

– Hottzspice Honey Hot Sauce delivers sweet heat — don't pull back on the full quarter cup.

– Leave visible feta pieces for an authentic rustic finish.

– Tripolizza 1965 EVOO ties everything together — quality oil makes this dressing.

– Use dried Greek oregano, not fresh — it's what delivers the Mediterranean finish.

– The 30-minute chill is not optional. It transforms the dressing.

Suggested Uses:

  • Greek salads
  • Grilled chicken salads
  • Roasted vegetable salads
  • Grain bowls
  • Finishing drizzle for grilled vegetables

Did you make this recipe?

Share a photo and tag us on social media — we can't wait to see what you've made!

© Day of the Dead Food Products  •  Crafted by Chef George  •  Cook with intent.