Feta Salsa

Brace yourselves, dear readers. We are about to embark on a dangerous, yet hunger-satisfying mission. What is it? We're breaking the food barrier. You know when a jet breaks the sound barrier and there's a loud boom? ...and then you look up and expect the atmosphere to rip apart, exposing the deep secrets of the Universe? (Ahh, the chicken did come before the egg!) Ok, well, breaking the food barrier isn't anything of that magnitude, but it's still pretty cool.

I'm not going to insult intelligences by listing the ingredients that go into a typical salsa here. We all know what the good stuff tastes like.  But mixing together sun-dried tomatoes, olives, feta, and herbs and calling it a salsa? Whoah, man. That's pushing some serious food boundaries, but in a very delicious way. Eat with pita bread, spoon over chicken, or bring it with you as a snack while you're breaking the sound barrier. Epic.

Feta Salsa        adapted from: Smitten Kitchen
5 sun-dried tomatoes packed in olive oil, roughly chopped
5 pitted kalamata olives, roughly chopped
2 T. feta cheese
2 T. fresh flat-leaf parsley, roughly chopped
1/2 t. dried dill (or 1 T. fresh)
1 scallion, sliced thinly
Fresh cracked black pepper
1.) Crumble feta into a small bowl. toss in tomatoes, olives, parsley, dill, and scallion. Stir to evenly distribute. Add in a bit of olive oil if the mixture is too dry for you (but the tomatoes add oil).  Crack some black pepper over the top and serve.