Sunday, May 23, 2010

Lindy's Feta Salsa

Was featured on Tasty Kitchen

Feta Salsa

1 whole Fresh Zucchini, Diced
3 whole Roma Tomatoes, Diced
½ cups Any Flavor Crumbled Feta Cheese
3 Tablespoons Balsamic Vinegar
3 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste

In a medium bowl, stir all ingredients together gently, cover and refrigerate for at least an hour.

Serve with tortilla chips, sturdy crackers or in a pita sandwich.

*My favorite variation- Omit zucchini and add 1 diced, firm but ripe avocado and 1/4 cup chopped cilantro.

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