Feta and Herb Salad
So simple it’s barely a recipe.
Ingredients
7-8oz block sheep’s milk feta
1/4 cup your favorite olive oil
juice of one lime
1/4 red onion
1/4 cup pitted olives of your preference - castelvetrano are a favorite
1 bunch fresh dill
1 bunch fresh parsley
3 sprigs fresh marjoram
Method
In a small bowl, break up feta into large crumbles and drizzle with olive oil, let stand.
Chop red onion and combine with lime juice in small bowl; let stand 5 minutes.
Chop olives and herbs finely and toss with prepared feta and onions, stir to combine, seasoning with cracked black pepper to taste.
Serving
Serve over bulger or green salad or toss with pasta for a light summer supper.
Sprinkle into omelettes for breakfast or into wraps for lunch - or add to pizza for a summery bite.