2scallions,white and light green part, finely chopped
1tablespoonminced fresh dill
1tablespoonminced Italian parsley
zest from one lemon
coarse kosher salt
extra virgin 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 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.
* When measuring out the tomatoes, don't include the oil, but also don't pat the tomatoes dry before chopping. The residual oil is very flavorful and will also help hold the ingredients together.** If you have access to whole roasted bell peppers (they often come jarred in water), use one large pepper. If they're already chopped, use about 1/2 cup.
Mediterranean Salsa was originally published on https://soupaddict.com/mediterranean-salsa/