1. In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
Top with the feta and serve. Any leftovers will keep in the fridge for three days and make for a very happy lunch.
Brine also lowers the pH of the dough without disrupting the yeast, which can extend the shelf life of finished baked goods, ...
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