Greek Salsa

  • 1 1/4 cups diced cucumber
  • 1 cup diced Roma or beefsteak tomatoes
  • 1/2 diced red onion
  • 1/4 cup sliced black black olives
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1/4 tsp dried oregano
  • 1/2 tsp dried dill weed (or 1 tsp fresh chopped dill weed)
  • salt and pepper to taste
  • 1/2 cup crumbled feta cheese
  • pita chips or pita wedges for dipping
  1. Combine cucumber, tomatoes, onion, and black olives in a large bowl.
  2. In a smaller bowl whisk together lemon juice, olive oil, oregano, dill, salt, and pepper. Pour dressing over vegetables and toss well to combine. Refrigerate for 1 hour.
  3. Fold in feta cheese just before serving. Use as a dip with pitas, chips, or as a side dish with fish or chicken.
Greek Salsa

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