Feta and Olive Salsa

One of my favorite food combinations is feta cheese, olives and sun-dried tomatoes, so you can imagine my reaction to this chunky feta salsa that I originally found at Smitten Kitchen and more recently at Closet Cooking. Considering the sheer number of recipes that catch my attention in a given week, I can surely be forgiven for not rushing into the kitchen the very same day I came across this heavenly snack.

Not technically a salsa I suppose, a bit more like a salad perhaps, you can serve this with crackers and pita breads, with mixed greens, or tossed with some pasta of your choice if you can avoid scooping spoonfuls of this stuff into your mouth just as is. Not counting the time spent pitting the olives, everything is tossed together in a matter of minutes. A simple preparation, yes, but a powerfully complex and assertive taste experience.

Feta and Olive Salsa
Adapted from Smitten Kitchen:

generous 1/2 pound of feta, crumbled
2/3 cup of sun-dried tomatoes
2/3 cup of pitted kalamata olives, pitted and chopped
1 large shallot, minced
1 teaspoon of dried dill
2 - 3 tablespoons of fresh parsley, chopped
2 tablespoons of olive oil
juice from one lime

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop the tomatoes into bits. In a medium bowl combine the tomatoes with the rest of the ingredients and toss gently to combine.

Makes approximately 3 cups of salsa.

Other recipes from Lisa's Kitchen to try:
Kalamata Olive and Feta Cheese Muffins
Feta, Olive and Sun-dried Tomato Scones
Greek Feta & Olive Frittata
Olive Hummus