Make Feta Salsa

Feta is a great addition to salsa. Its salty, creamy taste works well with the fresh flavors of many salsas. For a classic feta salsa, crumble feta with sundried tomatoes, Kalamata olives and herbs. You could also make a chunky avocado salsa with crumbled feta and olives. Or make a fresh tomato salsa that has feta, scallions, and vinegar for a little tang. You can even make a traditional salsa verde with feta. Combine fresh herbs, garlic, and an anchovy with salty feta.

Ingredients

Classic Feta Salsa

• 1/2 pound (8 ounces or 226 g) feta cheese
• 2/3 cup (35 g) sundried tomatoes in oil
• 1/2 cup (67 g) pitted Kalamata olives
• 2 tablespoons fresh dill
• 3 tablespoons flat-leaf parsley
• 2 scallions
• 1/4 (60 ml) cup olive oil

Makes about 4 to 6 servings

Avocado Feta Salsa

• 2 plum tomatoes, chopped
• 1 avocado, halved, seeded, peeled, and chopped
• 1/4 cup (40 g) finely chopped red onion
• 1 clove garlic, minced
• 1 tablespoon snipped fresh parsley
• 1 tablespoon snipped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red or white wine vinegar
• 4 ounces (113 g) feta cheese, coarsely crumbled

Makes 6 to 12 servings

Fresh Tomato and Feta Salsa

• 8 ounces (226 g) feta cheese, crumbled
• 1 medium fresh tomato, chopped
• 1/4 cup (33 g) pitted, chopped kalamata olives
• 2 medium scallions, thinly sliced
• 2 tablespoons coarsely chopped fresh basil leaves
• 1 tablespoon coarsely chopped fresh dill
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• Freshly ground black pepper

Makes about 4 to 6 servings

Feta Salsa Verde

• 1 cup (25 g) chopped flat-leaf parsley
• 1/4 cup (5 g) coarsely chopped mint
• 1 teaspoon oregano leaves
• 3/4 cup (180 ml) extra-virgin olive oil, divided
• 1 small garlic clove, smashed
• 1 anchovy, preferably salt-packed, rinsed
• 1 tablespoon drained capers
• Juice of 1/2 lemon
• 4 ounces (113 g) feta cheese, crumbled

Makes about 5 servings

Steps

Making Classic Feta Salsa

1. Chop the tomatoes, olives, and herbs. Take 2/3 cup (35 g) of sundried tomatoes packed in oil and remove them from the jar. You'll also need 1/2 cup (67 g) of pitted Kalamata olives. Use a sharp knife to carefully chop the tomatoes and olives into rough pieces. Place these in a serving bowl along with:
   • 2 tablespoons chopped fresh dill
   • 3 tablespoons chopped flat-leaf parsley
   • 2 thinly sliced scallions
2. Crumble the feta. Take 1/2 pound (8 ounces or 226 g) of feta cheese and crumble it into large chunks. Add the chunks to the bowl with the tomato, olive, and herb mixture.
   • You can use your favorite style of feta. Or to save time, you can purchase crumbled feta.
3. Toss together the classic feta salad. Use a couple of large spoons to gently mix together the feta with the tomato, olive, and herb mixture. Avoid stirring too much or the feta may break up into very small pieces. Drizzle the salad with about 1/4 cup (60 ml) of the olive oil right before you serve it.
   • Consider serving the classic feta salsa with pita chips or scoop it onto salad for a filling topping.

Making Avocado Feta Salsa

1. Chop the vegetables and garlic. Wash 2 plum tomatoes and trim away the stem ends. Chop the tomatoes into bite-sized pieces and put them in a serving bowl. Slice one avocado in half and remove the pit. Scoop the flesh out and chop it into pieces. Add this to the bowl along with 1/4 cup (40 g) of finely chopped red onion. You'll also need to add 1 clove of minced garlic.
   • If you don't have plum tomatoes, you could substitute one large tomato.
2. Add the herbs, oil, and vinegar. Use kitchen shears to snip fresh parsley and oregano. Or use a knife to mince enough of the herbs to get 1 tablespoon of each. Place the herbs in the serving bowl along with 1 tablespoon of olive oil and 1 tablespoon of vinegar.
   • You can use red or white wine vinegar. Avoid using balsamic or apple cider vinegar, since these could add unwanted flavors to the salsa.
3. Combine the salsa. Use a large spoon to gently toss the salsa together. Try not to stir too roughly or the avocado might become mashed. Stir in 4 ounces (113 g) of coarsely crumbled feta cheese until it's just mixed in.
4. Chill and serve the avocado feta salsa. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 2 to 6 hours. This will give the flavors a chance to develop before you serve it.
   • Consider serving the salsa with tortilla chips or toasted flatbread. It's also a great topping for hamburgers.

Making Fresh Tomato and Feta Salsa

1. Chop the tomato, olives, and herbs. Wash 1 medium tomato and trim away the stem end. Chop the tomato and put it in a serving bowl. Take 1/4 cup (33 g) of pitted Kalamata olives and roughly chop them. Put them in the bowl. Thinly slice 2 medium scallions and put them in the bowl along with:
   • 2 tablespoons of coarsely chopped fresh basil
   • 1 tablespoon of coarsely chopped fresh dill
2. Add the remaining salsa ingredients. Crumble 8 ounces (226 g) of feta cheese into the serving bowl. Gently stir together the vegetables, herbs, and cheese, so the feta is evenly distributed.
3. Combine the salsa with olive oil and vinegar. Pour 1 tablespoon of olive oil and 2 teaspoons of red wine vinegar over the fresh tomato and feta salsa. Grind a little freshly ground pepper over the salsa and toss it together one more time.
   • You can serve the fresh tomato and feta salsa with crackers or cooked quinoa and chickpeas.

Making Feta Salsa Verde

1. Grind the herbs with the olive oil. Measure 1 cup (25 g) of chopped flat-leaf parsley, 1/4 cup (5 g) of coarsely chopped mint, and 1 teaspoon of oregano leaves into a mortar. Use the pestle to pound the herbs together. Slowly grind in 2 tablespoons of the extra-virgin olive oil. Scoop the herb mixture into a serving bowl.
   • If you don't have a mortar and pestle, you can use a small food processor.
2. Grind the garlic and anchovy. Peel 1 small clove of garlic and place it in the empty mortar. Rinse 1 anchovy that's been salt packed and place it in the mortar. Use the pestle to pound the garlic into the anchovy. Scoop the mixture into the serving bowl with the herb mixture.
3. Pound the capers and add them with the oil and lemon juice. Drain 1 tablespoon of capers and place them in the mortar. Pound them gently and put them in the mixing bowl. Whisk in the remaining 1/2 cup plus 2 tablespoons (150 ml) of extra-virgin olive oil. Squeeze half of a lemon and stir the juice into the mixture.
4. Crumble the feta and combine the feta salsa verde. Crumble 4 ounces (113 g) of feta cheese into the mixing bowl. Stir the salsa, so the cheese is incorporated. Serve the salsa over grilled meats, stirred into cooked beans, or as a topping for crostini.
   • You can store the feta salsa verde in an airtight container in the refrigerator for up to one day. Let it come to room temperature before you serve it.

Things You'll Need

• Mixing or serving bowl
• Knife and cutting board
• Whisk
• Kitchen shears, optional
• Mortar and pestle or small food processor
• Spoon

Sources and Citations

See also

• Make a Watermelon Raspberry Jalapeño Salsa
• Make Black Bean Salsa
• Make a Pico de Gallo Salsa
• Make Salsa
• Make a Cheese and Salsa Dip
• Can Salsa