Comments on: feta salsa

By: Natalie

Natalie — Wed, 17 Mar 2010 20:20:27 +0000

Amazing.

I brought this to a recent potluck and it was a huge hit. I served it with sea salted crackers and I’ve also used it as a wrap filler along with some turkey and red pepper strips. Instead of using regular olive oil, I drizzled a bit of the oil from the sun-dried tomatoes in.

By: Sarah

Sarah — Sun, 14 Mar 2010 21:23:27 +0000

I just wanted to post an update: I made this into a delicious pasta salad last night. I threw the salsa in with some chilled whole wheat bowtie noodles, and it made a fantastic salad. Next time I may add some grilled chicken and make it a meal.

By: Polymnia Kypraiou

Polymnia Kypraiou — Fri, 05 Mar 2010 12:34:40 +0000

Nice site, very delicious recipes.
But… the is no Bulgarian or French feta.
They are Bulgarian and French white cheese.
Feta cheese is only Greek!
Thank you,
PK

By: Mariam

Mariam — Wed, 24 Feb 2010 06:05:28 +0000

I need to make this tommrow. need!

By: April

April — Fri, 01 Jan 2010 22:15:38 +0000

I’m so glad you linked to this from your other post! I buy this from WF sometimes and love it, but would really love making it myself. It’s great on a toasted baguette with shrimp, in an open-faced sandwich. I bet oil-packed tuna would be yummy too.

By: deb

deb — Mon, 28 Dec 2009 16:15:07 +0000

Thanks for all of the “too Martha” responses. Honestly, I hadn’t meant to have a conversation about what is/is not “too Martha” — only about the accusation itself. I think of this site as a place for people who like to tinker with things in their kitchen, figure out how to make what they’ve come to expect to taste lackluster better. Sure, maybe not everyone wants to make crackers because maybe not everyone dislikes the crackers they can buy. But that would just mean that this recipe is not for them; not something too fussy (I suspect this is what people mean when they say “too Martha”) for a home cooking site.

Hey, it’s not like I suggested you mill your own flour (or wherever my line in the kitchen sand may fall).

By: SP

SP — Mon, 28 Dec 2009 16:08:54 +0000

I made this for a Christmas party last week – a total hit! Everyone loved it. It was even better the next day mixed with fusilli. Thanks, Deb!

By: Kerry

Kerry — Sun, 27 Dec 2009 16:40:31 +0000

I have made this for two parties, and both times the very tiny bit that was left was consumed by my husband the next day. Excellent!

By: Sarah

Sarah — Mon, 21 Dec 2009 05:00:44 +0000

I recently found this recipe, and I made it for a holiday party last week. It was a hit! I will definitely double or triple it next time!

By: Lorelle

Lorelle — Sat, 24 Oct 2009 02:33:23 +0000

This looks so good! I would make it tomorrow except, I don’t like dill…at all. Has anyone tried this with a different herb and it worked well??