Recipe: Feta Salsa
Sheela Prakash
Apr 3, 2017
(Image credit: Lauren Volo)

Expect to take one bite of this salsa and then want to dig into it the rest of the day and the days following. It's that good and it also happens to be that versatile. Between the briny kalamata olives, tangy feta, and juicy tomatoes, this is one serious bowl of flavor. Oh, and there's also the revelation that when fresh dill and basil join forces, like they do here, everything sings.

Pile this salsa on toast for lunch, toss it with cooked grains or pasta for a simple supper, and scoop it up with pita chips for those in-between (read: hangry) moments. You won't be able to get enough of it.

(Image credit: Lauren Volo)

A Quick & Easy Salsa with Endless Possibilities

What started as a desperation for lunch one day midweek became a mainstay in my fridge for the weeks following. I tossed together the ends and bits of whatever I happened to have in my fridge and ended up with this salsa.

I first enjoyed it heaped on toast, but I soon discovered its versatility. It becomes a quick pasta sauce when tossed with orzo (or the shape of your choice), and it can make a bowl of any cooked grain, like farro or brown rice, into a grain salad for lunch or dinner. Use it to dress up a simple piece of grilled fish or chicken or just put it out with pita chips or crostini for a satisfying snack.

Feta Salsa

Makes about 2 cups

8 ounces feta cheese, crumbled
1/2 cup seeded, chopped fresh tomatoes (from about 1 medium tomato)
1/4 cup pitted, chopped kalamata olives
2 medium scallions, thinly sliced
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon coarsely chopped fresh dill
1 tablespoon olive oil
2 teaspoons red wine vinegar
Freshly ground black pepper

Place the feta, olives, tomatoes, scallions, basil, and dill in a medium bowl and gently toss to combine. Drizzle in the oil and vinegar, add a few generous grinds of pepper, and give the mixture another couple of tosses.

Serve with pita chips, crackers, or crostini as a snack; piled on toast for lunch; tossed with cooked orzo, couscous, rice, or farro for an easy dinner; or served atop grilled fish or chicken.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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