Feta and Olive Salsa

One of my favorite food combinations is feta cheese, olives and sun-dried tomatoes, so you can imagine my reaction to this chunky feta salsa that I originally found at Smitten Kitchen and more recently at Closet Cooking. Considering the sheer number of recipes that catch my attention in a given week, I can surely be forgiven for not rushing into the kitchen the very same day I came across this 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
Adapted from Smitten Kitchen:

generous 1/2 pound of feta, crumbled
2/3 cup of sun-dried tomatoes
2/3 cup of pitted kalamata olives, pitted and chopped
1 large shallot, minced
1 teaspoon of dried dill
2 - 3 tablespoons of fresh parsley, chopped
2 tablespoons of olive oil
juice from one lime


Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop the tomatoes into bits. In a medium bowl combine the tomatoes with the rest of the ingredients and toss gently to combine.

Makes approximately 3 cups of salsa.

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

24 comments:

DK said...

Wud u believe I am yet to try Feta!? I haven't made anything personally with it...have to buy and make something soon!

Lisa said...

What can I say?! Feta is virtually a a staple in this kitchen. Ranking only a third to goat cheese and paneer, I recommend imported sheep's milk feta from Greece.

A2Z Vegetarian Cuisine said...

Perfect starter.

Parita said...

I too am yet to try Feta..will definately try this started soon..looks heavenly and love all the flavors in it

Priti said...

Very interesting....looks gud and healthy

Johanna said...

I agree this seems like an excellent pairing of flavours - and after making an onion, feta and olive tart recently, I can't help but think this would taste good baked on pastry

Kitchen Flavours said...

Wow that's an heart healthy salsa....yum..

NoMeatAthlete said...

Looks tasty, I bet this would be wonderful with a glass of wine.

You can pit kalamata olives quickly by just spreading them out on a cutting board, covering them with paper towels, and pounding them with a mallet or the flat side of a knife and your fist.

Kevin said...

This was so good! It works really well in salads and and as a condiment.

Lisa said...

Thanks for the tip about pitting olives NoMeatAthlete! I'll give that a try. Usually I use an olive pitter.

Pooja said...

Lovely salsa Lisa! Perfect appetizer!

Cilantro said...

Great looking Salsa. I am yet to try Feta and soon going to try them with this recipe.

Pooja said...

And Lisa..something is awaiting you in my blog at: http://myexperiencewithcooking.blogspot.com/2009/06/ghee-roasted-plantainsand-award.html

eatme_delicious said...

Yum I had a veggie burger last week at a restaurant with just this combination! Sounds like it would be good on pasta too.

The Food Hunter said...

This looks amazing.

Preeti Singh said...

Lisa, it looks heavenly..delicious appetizer..nice pics.

Varsha Vipins said...

Amazing Salsa Lisa..can imagine the flavors..:)

Prathibha said...

I visited your blog some time back during Tried n Tested, but could not catch up that event as i was busy...
u have really a Nice blog..All things are yummy..Amazing creations..nice salad..will visit u often now..
Plz try to visit my blog when u get time.

Soma said...

what a beautiful combination of flavors!

Susan said...

All that savory salt! Fantastic.

P.S. - You can also pit olives (and other stone fruits) by impaling them on an upright metal pastry tip.

Ivy said...

Yum, these really sound delicious. These would be perfect mixing them in some yeast dough and baking some small bread rolls.

Lisa said...

Great idea Ivy! I bet it would be good as a pizza topping too.

Ayn Steyn said...

This was very good. A little on the salty side but tasty. I'm a meat eater so I cut up a chicken breast and put this in a wrap with it. Mmmmm.

Jen said...

Thank you for sharing the recipe! I subbed lemon for your lime juice and added some fresh mint from my garden, sliced into tiny slivers. It's a strong savory taste, but one my husband and I have fallen in love with!