I was poking around Smitten Kitchen’s website and found a recipe for Feta Salsa, a coveted “dip” found at Whole Foods Market. I could have purchased a container from Whole Foods, taken the time to identify the ingredients and approximate the amounts, but the Smitten Kitchen has already done this for me (thank you). I sometimes like to include chopped walnuts – they add texture and a nice little crunch.
Mediterranean Feta Salsa could be considered a dip, a spread or a topping. I’m not sure that it technically qualifies as a salsa (which Merriam-Webster defines as: a spicy sauce made with tomatoes, onions, and hot peppers that is commonly served with Mexican food) because the flavors are clearly Mediterranean. Whatever you want to call it, it is still delicious.
| Servings | Prep Time |
| 8 servings | 15 minutes |
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I love to pair this dip with my favorite hummus recipe (click on the link following this recipe.) You can present it in a separate bowl, or on top of the hummus. Don't forget to serve with warm, toasted pita wedges. I have been known to make a meal out of it.
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- 8 ounces (1/2 lb) feta cheese
- 2/3 cup sun-dried tomatoes packed in oil
- 1/2 cup kalamata olives coarsely chopped
- 3 tablespoons flat-leaf parsley chopped
- 1/4 cup olive oil extra virgin
- Place the feta in a bowl and crumble with a fork.
- Chop the tomatoes and add to bowl of crumbled feta.
- Gently fold in the olives, parsley (scallions and walnuts, if using) and olive oil.
Adapted from Smitten Kitchen and Whole Foods Feta Salsa.
