Greek Dressing & Marinade

We've been enjoying some warmer weather this month, so I'm trying to keep the oven off and outdoor eating on!  This dressing/marinade is versatile and so delicious.  I used half the batch for marinating chicken skewers that we grilled.  The rest was drizzled over raw vegetables, cooked veggies, salad, pasta, and whatever else I thought might remotely work.

1/4 c. freshly squeezed lemon juice
1/4 c. white vinegar
2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)
1/4 tsp. freshly ground black pepper
4 cloves garlic, smashed and peeled
1 c. canola oil (or other salad oil)
1/2 c. crumbled feta cheese
3/4 tsp. Italian seasoning
1/4 tsp. 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.