As a follow-up to It Was Me All Along, her mesmerizing memoir about her weight-loss experience, Andie Mitchell delivers Eating in the Middle, a "mostly wholesome cookbook" that's packed with ways to make comfort food healthy but still joyful. We're fans of her Greek salsa, a zesty Mediterranean spin on the Mexican condiment. It's full of veggies and herbs, so you can scoop it up to your heart's content.

Makes 2 cups


Active time: 10 minutes
Total time: 40 minutes

  • 3 ounces feta, crumbled
  • ½ cup pitted, chopped Kalamata olives
  • ⅓ cup finely chopped red onion
  • ½ cup finely chopped cucumber
  • ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 1 Tbsp. finely chopped mint leaves
  • 1 Tbsp. finely chopped flat-leaf parsley
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • ¼ tsp. ground black pepper
  • Salt, to taste
  • Pita chips and raw vegetables, for dipping


    In a large bowl, combine feta, olives, onion, cucumber, sun-dried tomatoes, mint and parsley.

    Add olive oil, lemon juice, black pepper and a pinch of salt and stir well.

    Cover bowl and refrigerate at least 30 minutes, up to 6 hours.

    Serve with pita chips and raw vegetables.


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