Feta Salsa

I wanted so much to like this recipe, but it just didn't work for me. I think my error was in choice of ingredients so I would recommend trying this, but with a few cautions. I bought a very pungent, salty feta from the deli and it ended up being way too overpowering. Coupled with brine cured olives, the entire spread was intensely salty. The kalamata olives also stained the cheese an unappetizing purple/brown color, and I found because of the dingy appearance most people didn't even taste it. Were I to make this again I would seek out milder flavors to ensure that they played nicely together, and probably do a better job of rinsing the ingredients, the olives especially. As an appetizer this may work well as a thin slice of feta on toast topped with a sun dried tomato and olive tapenade.