Chosen Eats: Feta Salsa

As a former cheesemonger, my girlfriend gets a lot of questions when Shavuot rolls around, anything from how to put together a beautiful cheeseboard (for which you can find great guidelines here) to the best cheesecake recipe to make for dessert. Those are two excellent ways to honor the tradition of eating dairy on this holiday, but here’s another recipe to add to your arsenal: a super simple salsa with feta and olives. “Feta salsa” may sound like a misnomer because the ingredients are different from traditional salsa, but you won’t care about semantics once you add it to your Shavuot menu.

Feta Salsa

Makes about 1½ cups

¾ cup crumbled feta
1/3 cup pitted kalamata olives, roughly chopped
1/3 cup sundried tomatoes, minced
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 scallions (white and light green parts only), sliced thin
2 tablespoons minced dill
2 tablespoons minced parsley
Pepper, to taste
Pita chips or crackers, for serving

Combine all ingredients in small bowl. Season with pepper to taste. Serve with pita chips or crackers.

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