To make this recipe combine all the vegetables in a large bowl. I like to use red or white onion for this recipe. I remember once I made this for a family gathering when my nephews were quite little and I rinsed the onions off in cold water before adding them to the other veggies for a milder flavor.
This step isn’t necessary, but it can be more crowd pleasing for kids and people who don’t like onion. For the record my nephews finished the entire bowl of this salsa so my “trick” definitely worked!
In a smaller bowl whisk together the dressing ingredients. Pour this over the veggies and refrigerate for 1 hour to let the flavors come together. This step really does make a difference to the taste, so it’s certainly worth the wait.
When you’re ready to serve this salsa gently fold in the feta. If you add the feta too early it can make the vinaigrette turn milky. The flavor won’t change, but it looks much more appetizing when you add the cheese at the last minute.
This is a refreshing summer lunch and is perfect as the starter or side dish at dinner. And, it makes a wonderful snack when you want a dip for chips but aren’t in the mood for spicy salsas. Basically, this is the perfect all around salsa/relish for a huge variety of meals. For me personally, this recipe earned a coveted spot in the recipe box after just one try!
Ingredients
Continue Reading in next page
