Feta and Olive Salsa

One of my favorite food combinations is feta cheese, olives and sun-dried tomatoes, so you can imagine how much I enjoy this simple but heavenly snack.

Not technically a salsa I suppose, a bit more like a salad perhaps, you can serve this with crackers and pita breads, with mixed greens, or tossed with some pasta of your choice if you can avoid scooping spoonfuls of this stuff into your mouth just as is. Not counting the time spent pitting the olives, everything is tossed together in a matter of minutes. A simple preparation, yes, but a powerfully complex and assertive taste experience.

Feta and Olive Salsa

Recipe by Lisa Turner Published on June 7, 2009 Simple, versatile and robust flavored salsa made with feta cheese, olives and sun-dried tomatoes — great for serving with crackers or over salad greens or cooked pasta Preparation: 25 minutes Print this recipe Ingredients: 2/3 cup sun-dried tomatoes 2 cups (2/3 lb or 300 g) feta cheeese, crumbled 2/3 cup Kalamata olives, pitted and chopped 1 large shallot, minced 1 teaspoon dried dill 2 to 3 tablespoons fresh parsley, chopped 2 tablespoons olive oil juice from 1 lime (2 tablespoons) Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and finely chop. In a medium bowl, mix the tomatoes with the rest of the ingredients and toss gently to combine. Makes 3 cups

Other recipes from Lisa's Kitchen to try:
Kalamata Olive and Feta Cheese Muffins
Feta, Olive and Sun-dried Tomato Scones
Greek Feta & Olive Frittata
Olive Hummus