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.
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
- Mix all ingredients together in a medium bowl; refrigerate until ready to serve.
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!