spicy strawberry salsa with whipped feta
I DON’T WANNA COOK NO MO’, I DON’T WANNA COOK NO MO’ AAAWWW.
Honestly dudes, I’m in a funk. Turning on my oven or switching a stove burner is difficult. I want easy, fresh, cooling foods. Shit you can spread on toasty bread. Stuff that takes less than 20 minutes.
I think I fall under a reverse seasonal depression once summertime comes. You’d think abundant sunshine yields perpetual good mood, but I seem to sink into a lull once the hot weather arrives and no semblance of a holiday falls on the calendar until August. Cold weather seems like a pipe dream. I can’t quite explain it in a way that folks who experience seasons might understand, but whatever impales my soul really is akin to wintertime blues.
In summer, hours slow down, the air drifts in a haze, our electric bill leaps up like a fucking gazelle, and I lose motivation of all varieties. Hence, why appetizers and light bits dominate the Foul-Mouth sphere right now. My energy is so low that all I can do to boost myself up is make incredibly simple dishes.
Hopefully, ya’ll will benefit, too, from a break in heavy heat dishes. Summer is another season of appetizers, those which befit pool parties and beach soirees and lowering the internal thermostat. But, in life, there’s always room for cheese.
Whipped feta is a darling to make. The saltiness alongside the sweet and spicy salsa in this recipe is pretty much a perfect marriage to me. Embodies summertime lightness without being too airy, and a side of grilled bread or homemade chippies is essential to completing the aesthetic. I’m basically grilling bread every day now, and that’s one cooking relating escapade I have no problem enjoying.
Scoop this beauty of a dish up and place it in your back pocket for July 4th, or a birthday party, or any time that a big spread of nibbles is necessary. Take advantage of those crisp strawberries, too! They won’t be around forever.
Salsa Dance
Easy is the name of the game here. Just some chopping and blitzing to make this beauty.
I start out with the salsa since it’s even nicer when it sits for awhile (though eating it straight after mixing is just fine, too.) Dice up those scarlet berries and mix with plenty of cilantro, basil, lime juice, jalapeno (I deseed mine cos I’m a weenie), chili powder, and salt. If you have an aversion to cilantro, you can use all basil – it’s still wonderfully fresh.
Once that’s mixed up, head over to your friendly neighborhood food processor and make the jazzy snazzy feta. All you need for that is a chunk of feta, some cream cheese, and honey. Whip that puppy up until it’s super smooth and fluffy. A couple minutes will do.
Server!
Swirl the feta in a bowl, top with salsa – keep extra on the side if you’ve got it – and choose your dippers. I, as I said already, grill bread to scoop up the dip. Tortilla or pita chips are great options too, or even crackers. Or all of the above.
For a fully vegan dish, omit the feta and just dish out the salsa on its own. Still perfectly presentable and delicious this way.
I’d imagine in the upcoming weeks, when I feel like properly cooking again, we’ll be throwing this strawberry salsa on plenty a dish. I think it needs to top tacos of some sort.
If you’re falling into some brand of summertime sadness, I’m here with you. We’ll get out of the sinkhole eventually. Big hugs!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Summa-tum-time appetizers to whet your appetite:
“BLT” Sliders with Black Pepper Garlic Sauce
Watermelon Caprese Skewers with Honey Mint Vinaigrette
spicy strawberry salsa with whipped feta
Ingredients
- 2 cups strawberries, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 jalapeno, deseeded and diced
- 8 oz feta cheese
- 4 oz cream cheese, softened
- 2 tbsp honey, or to taste
- grilled bread or tortilla chips, to serve
Instructions
- In a bowl, combine the strawberries, cilantro, basil, lime juice, chili powder, jalapeno, and a pinch of salt. Taste and adjust lime juice and salt as needed.
- In a food processor, whip the feta with the cream cheese and honey until very smooth, about 2-3 minutes. Scrape down the sides of the bowl as needed to fully incorporate.
- Swirl the feta in a shallow dish and top with the salsa. Serve with toasted/grilled baguette and chips for dipping.
