Description
This marinated feta dip is a simple appetizer with huge flavor: crumbled feta, Castelvetrano olives, sun-dried tomatoes, pistachios and parsley in olive oil and good balsamic. It’s red and green, ready in 10 minutes and perfect for the holidays. This recipe makes 2 to 4 servings; double it for a crowd.
Ingredients
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped Castelvetrano olives (pre-pitted)
- 1/4 cup chopped sun-dried tomatoes packed in oil (or roasted red peppers)
- 1/4 cup chopped pistachios (or almonds or walnuts; leave out for nut-free)
- 2 tablespoons chopped fresh parsley (or arugula)
- 1/2 teaspoon dried oregano
- 1/4 cup extra virgin olive oil
- 2 to 3 tablespoons good balsamic vinegar
- Kosher salt, only if needed
- Toasted bread or crackers, for serving
Instructions
- Combine: Add the feta, olives, sun-dried tomatoes, pistachios, parsley and oregano to a low serving plate with a rim or a shallow bowl.
- Dress & Season: Pour the olive oil and balsamic over the top and gently mix. Taste, and add a few sprinkles of salt only if your feta isn’t very salty.
- Serve: Serve right away with toasted bread or crackers for scooping.
Notes
Salt: Feta is naturally salty, so taste before adding any. If your feta tastes mild, add a few sprinkles of salt.
Balsamic: A thick, good-quality balsamic makes a big difference here. I used Flamingo Estate Noir Fig Balsamic and it’s fabulous.
Swaps: Use roasted red peppers instead of sun-dried tomatoes, arugula instead of parsley, and almonds or walnuts instead of pistachios. Leave the nuts out for a nut-free dip.
For a crowd: Double the recipe for 6 to 8 people.
Make ahead: Chop everything up to 1 day ahead and store it in the fridge. Add the nuts, olive oil and balsamic right before serving so the nuts stay crunchy.