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Feta Salsa

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  • Feta Salsa

    I serve this with homemade pita bread. Hard to stop once you start!

    Feta Salsa

    1 pound feta cheese, crumbled
    1 cup Greek olives, pitted and chopped I use black sometimes
    1 cup extra virgin olive oil I use about cup
    juice of 1 lime
    6 scallions, white and green parts, minced
    1 Tablespoon dried oregano
    3/4 cup minced fresh parsley
    2 Tablespoons dried dill
    5 ripe tomatoes, peeled, seeded, chopped

    * I like to add chopped jalapenos

    Combine all ingredients in a food processor. Use quick on/off pulses so you can keep an eye on texture... keep it chunky, not creamy. Chill before serving.

    This salsa also keeps for quite a few days in the refrigerator, so it is very convenient to make a day ahead. Serve with triangles of fresh pita and enjoy!

    Makes: about 5 cups.

    Yelton Manor Bed and Breakfast
    You found this recipe on 1st Traveler's Choice Internet Cookbook.

    This relish will get you rave reviews at the hors d'oeuvre table.

    Pic -