This is a particular preparation I found in Trieste that goes well on salads as a dressing, but also works beautifully with boiled beef or roasted pork. Also try it on boiled potatoes, broccoli, cauliflower, or carrots, or any vegetable that you think it will flatter. This sauce is light enough for even the most delicate of greens.
The use of feta cheese is due to the long presence of Greeks in Trieste. Many of them are Jews, and feta figures prominently in the cooking of Triestine