Feta Salsa

This has been a crazy summer for me...out of town almost every weekend for either a wedding or to visit family.  I'm definitely not complaining - it has flown by - but when my parents put this weekend on the calendar to reserve to celebrate my dad's birthday, I was itching to cook!  I told my mom I would bring an appetizer and immediately started racking my brain for recipes I've seen that I wanted to try.  I remembered seeing this recipe on Smitten Kitchen several months ago; back then I didn't like olives so wrote it off as something I wouldn't like.  Since then, there has been a revelation and John and I have both grown to love the little salty bundles of joy!  (Good thing, since we're going to GREECE next week!)


The recipe could not be easier and was a huge hit - my parents kept the leftovers and I heard they were gone the next day.  The only change I made to Deb's recipe is reflected below - I used fresh basil from our garden and used dried dill weed.  Make this as an easy appetizer for a party, or as a snack to keep in the fridge.


Ingredients:
1/2 pound feta
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
1 teaspoon dried dill weed
2 tablespoons fresh basil
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup olive oil


Directions:
Combine all ingredients in bowl.  That's it!  I served this about an hour or two after making it and would imagine it keeps well in the fridge for several days.