Friday, December 5, 2008

feta salsa

feta salsa

A few weeks ago, Alex and I were in Whole Foods and just as we were hoping, they had some samples out in the cheese section for weary travelers. (Yes, walking from Chelsea to the Lower East Side counts!) One of them was something that, being me, I initially kind of shrugged over, because who would buy something called Feta Salsa which was clearly not salsa, really a throwaway of a “recipe” and also like $8 for the tiniest of containers.

mount feta

As it turned out, we would. Basically, Whole Foods took a bunch of ingredients that are usually presented in their own separate dishes if you were putting out snacks — olives, sun dried tomatoes, feta, olive oil — chopped them all together and adding some herbs to create something greater than the sum of their parts.

pour in olive oil

Of course, if you think I was going to use this platform to tell you to go to a store and shell out upwards of $10 for 2/3 cup of this, well, you must be new here. Instead, I see no reason why you can’t make this for yourself at home, the kind of thing that is perfect to have on hand when people “drop” by*. It’s delicious scooped up with crackers or flatbread, but let’s say it got to be 8 p.m. last night and you realized that all you’d made that day was crackers and feta salsa? Le voila: just scoop it over salad greens, and a light dinner is served.

feta salsa salad

* Does that happen in real life, that is people “dropping by” just because they were “in the neighborhood”? Or just in the Smitten Kitchen?

Feta Salsa

Definitely consider this recipe as more of a guideline. It works as is but is infinitely flexible should you want to use different herbs or add capers or skip something or other. Also, if your store has more than one type of feta, I love trying all of them — some of our favorites are the Bulgarian and the French ones, but the everyday sturdy stuff works just fine, too.

1/2 pound feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup olive oil

Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste.


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