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Feta Salsa?

ohromujici May 12, 2007 09:36 AM

Hi all. I was in Wholefoods recently and they have something there called "Feta Salsa" which has french feta, kalamata olives, sundried tomatoes, etc.. in it. To me, it looks more like a bruschetta topping or a tapenade than a salsa. At any rate, it soulds good but is expensive. Does anyone have a recipe that is similar?

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    Karen_Schaffer RE: ohromujici May 12, 2007 01:55 PM

    I have a recipe I'd call more of a spread than a salsa, based on a recipe from The Book of Garlic by Lloyd Harris. Basically you mash together 1/2 lb feta cheese, a chopped tomato (I'm sure sundried would be good, maybe even better), 3 tbsp olive oil, 2 minced garlic cloves, and 1 tsp oregano. Best if you give it an hour or so for the flavors to meld. The book calls it "Tom's Feta Cheese Dip" and then describes it as a salad, but as I say, it seems more like a spread to me. It's yummy, whatever it's called!

    2 Replies
    1. re: Karen_Schaffer
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      coconutz RE: Karen_Schaffer May 12, 2007 09:16 PM

      This is one of my all time favorite things to eat. It is really a great combination and even works if your tomato is less that stellar (of course a big vine ripened, skinned and seeded is heaven.) I like it on fresh or toasted bagette slices. Be sure to coarsely mash it so it is not completely blended.

      If I take this to the office or a potluck, no one can stay away from it.

      1. re: Karen_Schaffer
        foxy fairy RE: Karen_Schaffer Sep 12, 2007 06:59 PM

        Wow!!!!!!

        This is irresistible! I just made it, though it's been on my list for several months now. I wanted a new sandwich spread actually, so I can make some imaginative sandwiches for my sweety. However, we nearly devoured the entire batch and I had to stash it away swiftly and stealthily to keep some for sandwiches tomorrow... :)

        I added fresh parsley (instead of the dried oregano) and ground black pepper. I used a really delicious Bulgarian feta that my favorite local market stocks. I also used that feta for the Nigella watermelon/feta/olive salad, with spectacular results there too.

        This is a perfect showcase of the lovely tomatoes exploding everywhere right now! Thanks for the recipe, Karen.

      2. ohromujici RE: ohromujici May 14, 2007 07:49 PM

        Thanks for the ideas! I appreciate it. : )

        1. pepper_mil RE: ohromujici May 14, 2007 09:54 PM

          sounds like something you could create pretty easily just by poking around in the container and making a mental note of the ingredients. It is a great combination, I love making a salsa and feta omelet by just mixing feta and my regular fresh salsa (onion, tomato, jal, salt, lime or lemon juice)

          3 Replies
          1. re: pepper_mil
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            p.j. RE: pepper_mil May 31, 2007 12:28 PM

            Hi pepper mil,
            Could you please tell me what "jal" is? I am not familiar with the term.
            Thanks, p.j.

            1. re: p.j.
              lupaglupa RE: p.j. May 31, 2007 12:39 PM

              Here's betting that's shorthand for jalapeno.

              1. re: lupaglupa
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                p.j. RE: lupaglupa May 31, 2007 12:46 PM

                I figured it would turn out to be shorthand for something obvious to everyone but me!
                Gracias, p.j.

          2. AreBe RE: ohromujici Jun 1, 2007 05:01 PM

            Our friend Ann brought this to our home years ago and it is now called Ann's dip. We make this for casual get togethers with friends. It's good as a dip, bruschetta topping, or from a spoon. We make it with cheap olives, and it's still good. Best prepared a few hours or day ahead.

            Ann’s Greek Dip

            7-oz jar pimento stuffed olives, drained and chopped
            5 3/4-oz can pitted black olives, drained and chopped
            1 large tomato, cored, seeded, chopped
            2 cloves garlic, minced
            2 T olive oil
            2 t red wine vinegar
            4 oz feta cheese, crumbled

            Combine. Serve with crackers.

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