1/2 pound feta cheese (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup toasted pine nuts
1/4 cup olive oil
freshly ground black pepper

Crumble the feta into a bowl. Chop the tomatoes, olives, dill and parsley and thinly slice the
scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oil,
or to taste.

Serve as a dipping dish with crackers or flatbread or over a bed of greens to turn into a salad.