Salsa is among the most classic of appetizers. With a seemingly infinite amount of recipe variations and different flavor profiles out there, salsa is a great way to snack on veggies and even fruits. You’ll love the Mediterranean flavor of this salsa in particular. The tanginess of the feta cheese pairs perfectly with the briny olives and juicy tomatoes. Once you toss in fresh herbs like dill and basil, you’re all set.
This end product is almost like bruschetta in how well it pairs with toast and pita chips. For a fresh, low carb meal, pile the salsa over fresh zucchini noodles or cooked grains. Once you’ve mastered this recipe, there are a few ways to kick it up a notch, too. Add avocado, fresh garlic, and a bit of minced red onion for a much zingier kick, or cool it down by tossing in a bunch of chopped cucumber. Sounds really good, right? Read on for the quick and easy recipe!
Yields approximately two cups
1/2 cup seeded, chopped fresh tomato
1/4 cup pitted, chopped kalamata olives
8 ounces feta cheese, crumbled
2 medium scallions, thinly sliced
2 tablespoons coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh dill
1 tablespoon olive oil
2 teaspoons red wine vinegar
Freshly ground black pepper
Combine the feta, olives, tomatoes, scallions, basil, and dill in a medium bowl and gently toss together. Add the oil and vinegar along with several grinds of black pepper. Mix together and serve at room temperature or chilled. Serve with pita chips, crackers, or crostini for a snack; spread on toast for lunch; mixed with cooked orzo, couscous, or rice for dinner; or as a dressing atop grilled chicken or fish.
Leftover salsa will keep for up to three days when refrigerated in an airtight container.