Feta Salsa Verde

This is a great topping to add to a late summer meal of grilled eggplant or summer squash, corn, tomatoes – even cranberry beans or chickpeas. You can also vary the herbs – cilantro, marjoram (in smaller quantity) and mint all work well.

• ½ cup parsley
• ½ cup basil
• 2 cloves garlic, roughly chopped
• 1 Tbsp capers, drained (or, if packed in salt, rinsed and drained)
• 1 anchovy filet, optional
• 4 ounces feta
• fresh lemon juice
• crushed red pepper flakes
• olive oil
• salt and black pepper
  

In a food processor or using a mortar and pestle, roughly puree the parsley, basil, garlic, capers and anchovy. Alternatively, chop everything with a knife.

Break up feta into small chunks and place in a bowl large enough to hold all ingredients. Add herb mixture and toss, adding small amounts of lemon juice, crushed red pepper flakes, olive oil and salt and pepper to taste.