Recipe: Feta Salsa

Sheela Prakash
Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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updated Jan 29, 2020
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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 moments.

Makesabout 2 cups

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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.

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Feta Salsa

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 moments.

Makes about 2 cups

Nutritional Info

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

Filed in:
appetizer
Cheese
dinner
easy
Gluten-Free
greek