Greek Salad with Creamy Balsamic Vinaigrette

Ingredients:

1 ½ cup red and yellow cherry tomatoes, cut in half
2 cucumbers, seeded and cut into chunks
½ cup feta cheese, crumbled
¼ cup dried cranberries
½ red onion, sliced thin
1 cups sour cream
1 whole egg
2 egg yolks
1 tablespoon red wine vinegar
1 1/2 teaspoon oregano
1/2 teaspoon white wine vinegar
1 1/2 cups extra virgin olive oil
1/2 cup balsamic vinegar
Salt and pepper to taste

In a large bowl mix together the tomatoes, cucumbers, cranberries and red onion.

To make dressing: To temper eggs for dressing, bring a small saucepan filled with water to boiling. Add eggs one at a time and allow to sit in the water for 30 seconds each. Immediately, submerge each egg in a bowl filled with ice water.

In a medium sized mixing bowl, whisk together the sour cream, whole egg, egg yolks, red and white wine vinegar, balsamic vinegar, and oregano. Whisk till fully incorporated. Slowly add olive oil whisking till emulsified. Add salt and pepper to taste. Pour into a mason jar and keep in refrigerator till ready to serve.

To serve salad, simply toss vegetables and cranberries with dressing till each is fully coated. Top with crumbled feta! Opa!