This dish is kind of like a greek salad mixed up with shrimp scampi, served on toast. I love how it hits many flavors at the same time - it's nice and salty from the olives and capers, and it's spicy from the red pepper flakes. It's sort of sweet from the tomatoes, and it's acidic from the lemon juice and wine. It has a bit of creaminess from the feta, and there's a nice touch of herbiness from the parsley and mint. It comes together in less than 20 minutes, and it's a perfect party bite to serve warm or at room temperature.

Share: