Recipes Feta Salsa Verde Be the first to rate & review! Plus: Ultimate Holiday Guide Fast Hors d'Oeuvres By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: makes 1 1/4 cups Ingredients 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 Directions 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. Rate it Print