INGREDIENTS:
// SALT:
2 cucumbers, chopped
2 heirloom tomatoes, sliced
1/2 cup marinated feta
1/4 cup recent dill, chopped
1 tablespoon za’atar spice combine
1/4 cup pickled crimson onion
1/4 cup recent mint leaves
1/4 cup pine nuts, toasted
some microgreens, on prime
// MARINE FETA:
1/2 cup additional virgin olive oil
2 garlic cloves, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon recent oregano, chopped
1 teaspoon crimson pepper flakes
1 teaspoon crimson pepper flakes
8 ounces feta cheese, diced
// CLOTH:
1/4 cup additional virgin olive oil
2 tablespoons crimson wine vinegar
1 tablespoon honey
1 garlic clove, minced
Salt and black pepper to style
