Last year I posted my Black Eyed Pea Salsa, and since then I’ve made many different versions. Until now, none of them have been blog worthy.
This one rocks.
It’s so much better than the first one, which I do love, but this time I added celery and olives, omitted the tomatoes and added a luscious honey-red wine vinaigrette.
Honey and red wine vinegar combined is fantastic – this vinaigrette takes it to a whole new level.
So does the feta.
And the olives. Hell, it’s just different and so good.
That’s only what I’ve posted. I LOVE salty, sharp cheese. The sharper, the better. I could literally eat feta cheese in a big chunk by itself.
THIS – is lusciousness.