Put all the ingredients in a deep bowl and mix together until the blend is homogeneous. If you have a blender, equally separate the quantities of the ingredients -except from the olives- (in 2 or 3 doses depending on the size of the blender) and then empty them into a bowl, stirring the final mixture 3-4 times with the chopped olives.
Serve in a large platter or shallow dish, depending on your art-de-la-table. Put the sun-dried tomatoes in the center and sprinkle the olives.
Do not mash the olives in the blender together with the Feta cheese, because they will produce a rather salty result. An easy way to slice the sun-dried tomatoes is with a pair of scissors.
350 gr of Feta cheese (preferably from Chalkidiki)
4 tablespoons of olive oil
2 pinches of oregano
1 pinch of chili pepper
100 gr of Inolivia green olives with red peppers
Few Inolivia green olives with red peppers
50 gr of sun-dried tomatoes cut into strips
Grilled pita bread or slices of bread