Spache the Spatula

Feta Salsa (and a new kitty!)

Feta Salsa

I recently uncovered a few old recipes and photos that I had intended, years ago, to share on this blog, but they somehow got lost in a computer shuffle or two, and found themselves hidden away on the confines of my hard-drive. This would be one of those recipes. While my beginner photography and food styling skills may not have captured exactly how appetizing this dip is (Rachael, why did you choose a clear bowl?), I assure that it is pretty dang addictive to anyone who loves Mediterranean flavors.

Not only is this feta salsa excellent served up with some toasted pita triangles, it makes a really tasty topping for fish or shrimp. I like using a creamier kind of feta in this dip so that it stays on your pita chips better when you’re dipping, but a drier, heartier feta might be better if you are using this as a seafood topping.

Feta Salsa

Feta Salsa

recipe from the talented Closet Cooking

serves 2-3 appetizer portions


  • 1/2 lb feta cheese, crumbled
  • 1/2 cup chopped, pitted kalamata olives
  • 1/2 cup drained and chopped sun-dried tomatoes in oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh oregano, sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  1.  Mix all ingredients together in a medium bowl; refrigerate until ready to serve.
Feta Salsa


Now, this has nothing to do with this dip, but I wanted to share Rebecca’s new kitten, Lucy, with you all (and really, who doesn’t like baby animals?). She’s a little, feisty one!



Leave a Comment