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.

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

　　Combine the feta, oil, vinegar, onion, capers, garlic, pepper, oregano, and salt in a container with a lid and shake like crazy.

　　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!

　　A Southerly Course