Photo: Eiliv Sonas Aceron
feta salsa
7 ingredients
openrecipes
A few weeks ago, Alex and I were in Whole Foods and just as we were hoping, they had some samples out in the cheese section for weary travelers. (Yes, walking from Chelsea to the Lower East Side counts!) One of them was something that, being me, I initially kind of shrugged over, because who would buy something called Feta Salsa which was clearly salsa, really a throwaway of a “recipe” and also like $8 for the tiniest of containers.
Estimated Nutrition (whole recipe, rough)
456
Calories
18g
Protein
32g
Fat
28g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound feta (cow’s milk)
- 2/3 cup sundried tomatoes in oil
- 1/2 cup pitted Kalamata olives
- 2 tablespoons fresh dill
- 3 tablespoons flat-leaf parsley
- 2 scallions
- 1/4 cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes