Sun dried tomatoes, sunflower oil, extra virgin olive oil, salt, herbs and spices, wine vinegar (wine, water, sulphites), salt, acidity regulator: citric acid, antioxidant, L-Ascorbyl acid.
Temperature of storage: ambient.
Shelf life: 24 months unopened.
Refrigerate opened jars and consume in 4 weeks.
Wash lettuce thoroughly, rinsing several times. In the meantime, cube feta cheese and slice pitted black olives into two or three circles. Arrange, lettuce, cheese, dried tomatoes and olives in a bowl or on a plate. Dress with olive oil, salt, lemon juice or vinegar, to taste.