- 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?
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!
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.
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.
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)
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.