Tuesday, July 6, 2010

Mediterranean Salsa

Hello vacation, goodbye skinny jeans! I always gain weight during our summer vacations mostly because I add an extra meal each day...appetizers! As soon as I arrived on my island I quickly compiled a list of "recipes to test"...of course I always forget that our beach house kitchen is seriously lacking in equipment...like my mixer, good knives, measuring cups...etc. So, my list quickly shrank as I figured out what I could and could not make in our vacation kitchen.

I just went to a Greek and Lebanese wedding and have been craving feta cheese...very strange indeed. I found this recipe for feta salsa on Smitten Kitchen and absolutely loved it. It was so popular here that 1/2 the people in the house didn't even get to try any...next time I plan on doubling it. I suggest making it ahead of time and allowing all the flavors to really meld together for a few hours or overnight. I served this with warmed up pitas cut into triangles.

Mediterranean Salsa
Adapted from Smitten Kitchen

8oz feta cheese (diced into pea sized pieces)
2/3 cup sun dried tomatoes in oil
3/4 cup pitted Kalamata olives cut into quarters

3 TBSP of flat leaf parsley chopped

2 scallions sliced into thin disks
1/4 cup olive oil

Mix in medium bowl and enjoy with pitas or crackers.


  1. OH.MY.WORD. I am TOTALLY trying this! It sounds amazing and I can have all of the ingredients! Dags, you are amazing.

  2. You should try it! It is uber awesome!!

  3. The best "salsa" ever! Not really a salsa like we think of salsa but just so yummy!