4 years ago1,000+ Views
This is an easy appetizer that travels well. Bring it with some sturdy crackers or crostini to your next potluck. I like to throw in 12 ounces of coarsely chopped baby heirloom tomatoes. Feta Salsa 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. recipe source:
1 comment
You can never go wrong with feta and olives!