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Feta Salsa

February 7, 2011

by Elizabeth

I wish I could take credit for this easy, flavorful, flexible, you probably have almost everything in your fridge already dip – but I most certainly am not that brilliant. Deb, however, is. I’ve been making this feta salsa since the week after she first posted it – in December 2008, and I never seem to get bored with it. It is fabulous as a dip served with pita chips, but also on a bed of lettuce for a super quick greek-ish salad. You can spoon it on top of grilled chicken breasts, or mix it into couscous for a heartier meal. Really, the possibilities are endless.

Feta Salsa, adapted from Smitten Kitchen

1/2 pound feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
3 tablespoons flat-leaf parsley
2 scallions or 3 tablespoons chopped chives
1/4 cup olive oil
1 or 2 teaspoons champagne vinegar
kosher salt and black pepper

Dice or crumble the feta into a bowl. Chop the tomatoes and olives, and add all the ingredients to the feta, stirring lightly to combine. Season to taste with the salt and pepper. Let the dip marinate in the fridge for an hour or so to make the flavors all blended and happy.


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