Feta Salsa?

[ohromujici]

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?

[AreBe]

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.

[pepper_mil]

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)

[p.j.]

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

[lupaglupa]

Here's betting that's shorthand for jalapeno.

[p.j.]

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

[ohromujici]

Thanks for the ideas! I appreciate it. : )

[Karen_Schaffer]

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!

[coconutz]

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.

[foxy fairy]

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.