This is an easy appetizer that travels well. Bring it with some sturdy crackers or crostini to your next potluck. I like to throw in 12 ounces of coarsely chopped baby heirloom tomatoes.
1/2 pound feta (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
1/4 cup olive oil
Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste.