As SoupAddict was downing another delicious meal of gyros and tzatziki sauce, she remembered that she needed to share yet another dish the peeps will love: Mediterranean salsa. Part dip, part salad, this delicious concoction is an olive-lover’s dream, accented by sun-dried tomatoes and feta cheese.
This is a wonderfully flexible salsa. You can easily substitute fresh tomatoes for the sun-dried, and your favorite herbs for those listed below. Either way, do serve this. SoupAddict loves this with pita chips, over rice, or on fish. Delicious!
|2||tablespoons||fresh dill, minced|
|2||tablespoons||Italian parsley, minced|
|2||scallions, mostly the green part, finely chopped|
|2/3||cup||Kalamata olives, pitted and chopped|
|2/3||cup||sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don’t pat the tomatoes dry before chopping—the residual oil is flavorful and will help hold the ingredients together)|
|Coarse sea salt|
|A few grinds of fresh black peppercorns|
|Olive oil to taste|
Toast the pine nuts in a small pan over medium-low heat. Stir the nuts, or jiggle the pan, until they begin to turn brown. Transfer to a plate to cool.
Combine the dill, parsley, scallions and pine nuts in a bowl. Add the olives and tomatoes and stir well. Very lightly sprinkle coarse sea salt over the mixture and stir. Crumble the feta cheese into the bowl, top with black pepper to taste, and gently turn into the rest of the ingredients. Drizzle olive oil over mixture in small amounts and stir until the ingredients hold together loosely. Refrigerate at least one hour before serving.