1/4 cup freshly squeezed lemon juice
1/4 cup white vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon seasoning salt
1/2 teaspoon red pepper flakes (this will not make the dressing spicy, just flavorful)
1/4 teaspoon freshly ground black pepper
4 cloves garlic, smashed and peeled
1 cup canola oil (or other salad oil)
1/2 cup crumbled feta cheese
3/4 teaspoon Italian seasoning
1/4 teaspoon dry oregano
In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth.
While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency).
Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.