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.
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
1/4 cup olive oil
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.