A unique and completely delish dip, Mediterranean Salsa is filled with a lovely collection of flavors, including sun dried tomatoes, roasted red peppers, olives, feta cheese, and fresh herbs. Serve with pita chips and let the party begin!
As I was downing another delicious meal of gyros and tzatziki sauce, I remembered that I needed to share another recipe that fans of big Greek flavors 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 crowd-pleasing salsa — your peeps will love it!
When I first created this recipe, I had loads of flat-leaf parsley and dill in the garden, so that’s what went into the dish. I’ve also made it with fresh basil, which is likewise quite tasty (and probably more authentically Mediterranean, but for some reason, I do love the dill version).
If rom-coms are to be believed, sun-dried tomatoes are now passé, but, I can’t get on board with that: they’re just perfect for Mediterranean Salsa. Their rich flavors complement the briny olives, verdant herbs, and salty feta.
And don’t forget the pine nuts! They’re a brit pricey, but you don’t need a lot, so check your local bulk supplier (like Whole Foods) to see if you can buy just what you need.
It might seem like a pain of an extra step, but do toast the pine nuts. They become wonderfully nutty and, well, toasty!
The salsa is beautiful as is (vegan, too!), but I encourage you to go for the feta or goat cheese if you’re alright with the salty-creamy goodness of Greek cheeses. It really pulls the whole thing together!
So colorful, so delicious. Not only is this a healthy dish, but it’s pretty enough for company. Be warned, once sampled, this salsa will disappear, lickety-split.
Serve with toasted pita wedges or crunchy pita chips, and enjoy!
- 2 tablespoons pine nuts
- 2/3 cup sun-dried tomatoes in oil, chopped*
- 1 roasted red pepper, chopped**
- 2/3 cup olives, pitted and chopped
- 2 scallions, white and light green part, finely chopped
- 1 tablespoon minced fresh dill
- 1 tablespoon minced Italian parsley
- zest from one lemon
- coarse kosher salt
- extra virgin olive oil (to taste)
- 6 ounces feta cheese, crumbled
- Toast the pine nuts in a small pan over medium-low heat. Stir the nuts, or jiggle the pan, until they begin to turn golden. Transfer to a plate to cool.
- Combine the tomatoes, peppers, olives, and scallions in a large mixing bowl. Fold in the herbs, zest, toasted pine nuts, and a big pinch of salt. Lightly drizzle olive over the salsa and mix. The salsa should just cling together, not be coated in oil.
- Top with feta cheese and serve. If possible, refrigerate for an hour before serving to let the flavors meld.
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