Seriously Simple: Color your guests impressed with this simple, vibrant dish
By Diane Rossen Worthington, Tribune Content Agency
on
3 1/3 cups boiling water
1 1/2 ounces mint sprigs
5 1/4 ounces feta, crumbled into 1/2- to 3/4-inch pieces
For the salsa:
1/3 cup pitted green olives, thinly sliced
Seeds from 1 small pomegranate (2/3 cup)
1/2 cup walnut halves, lightly roasted and roughly broken
3 tablespoons olive oil
1 tablespoons pomegranate molasses
1 small garlic clove, crushed
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