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1 pound Greek manouri or Bulgarian feta
1 teaspoon Dijon mustard
1 tablespoon dried sumakh (sumac)
2 tablespoons red wine vinegar
1/4 cup olive oil
2 sprigs fresh oregano
Pumpernickel, pita, fresh and sour tomatoes and an assortment of olives, as an accompaniment
Cut the feta into 1-inch squares. In a blender, mix the mustard, sumakh, and vinegar. Slowly drizzle in the oil. Gently toss the cheese in the dressing. Sprinkle oregano leaves on top. Serve with accompaniments.
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