- 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.