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Feta Salsa Verde

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slideshow Fast Hors d'Oeuvres

  • Total Time:
  • Servings: makes 1 1/4 cups

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  • 1 cup chopped flat-leaf parsley
  • 1/4 cup coarsely chopped mint
  • 1 teaspoon oregano leaves
  • 3/4 cup extra-virgin olive oil
  • 1 small garlic clove, smashed
  • 1 anchovy, preferably salt-packed, rinsed
  • 1 tablespoon drained capers
  • Juice of 1/2 lemon
  • 4 ounces feta cheese, crumbled


  1. In a mortar, working in batches, pound the parsley with the mint and oregano. Work in 2 tablespoons of the olive oil, then transfer to a medium bowl. Pound the garlic with the anchovy and add to the bowl. Gently pound the capers and add to the bowl. Stir in the remaining 1/2 cup plus 2 tablespoons of olive oil and the lemon juice. Gently stir in the feta and serve.

Make Ahead

The salsa verde can be refrigerated overnight; serve at room temperature.

Contributed By Published December 2005

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