Serves: 6-8


  • 1 lb. Feta cheese, cut into 1/2-inch cubes
  • 1 cup Kalamata olives, (be careful for the pits, we prefer whole)
  • 1/2 cup Roasted red peppers, cut into strips
  • 1/2 cup Boyajian Garlic Oil
  • 1 small red onion, diced (optional)
  • 2 tablespoon Boyajian Balsamic Vinegar
  • 2 teaspoons fresh thyme (removed from stem)
  • 2 Tablespoons freshly squeezed lemon juice
  • Salt & fresh ground pepper to taste


Combine feta, peppers and olives in large bowl. Add Boyajian Garlic Oil and toss gently. Add remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 4 hours before serving.

Serve with pita bread, toss with pasta, or toss with mixed greens. Serves: 6-8