Feta Salsa Verde

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Total Time:
15 mins
makes 1 1/4 cups


  • 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.

Serve With

Smashed Cannellini Bean Crostini with Feta Salsa Verde.

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