greek salad salsa with toasted pita chips


  • 1 cup (8 ounces) crumbled feta cheese
  • 1 large ripe tomato, seeded and chopped
  • 3 scallions, including green portions, thinly sliced
  • 1/2 cucumber, peeled, seeded and coarsely chopped
  • 1/2 cup black olives, pitted and sliced
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/2 teaspoon of dried oregano
  • Juice of 1/2 lemon
  • 1/3 cup olive oil
  • Freshly ground pepper to taste
  • Pinch of salt
  • Toasted pita chips

In a medium bowl, combine all ingredients except the pita chips and feta and gently mix.  Cover and refrigerate for at least 2 hours or up to 1 day.  Add the feta when you’re ready to serve. Serve with toasted pita chips.

Source: Lemons and Lavender


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