Monday, September 7, 2009

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.

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

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.


  1. That sounds really good. Do you like Avocado? I sometimes make this feta avocado dip. The recipe is here:

  2. Looks great! Have fun in Greece. I'm so jealous!

  3. oh my gosh- this looks so good. I love feta! Plus I love that there are sun dried tomatoes in this! Have a blast on your trip

  4. Looks DElish, Trace! Keep them coming! Have a blast in Greece!

  5. Yum that salad looks delish! That's so cool that you're going to Greece, I've always wanted to visit there.