My mom sent me a recipe recently with a note that said, “You’re gonna love this!” It was a recipe for a delicious Greek salsa my sister-in-law had made during their last trip to Dallas. We had it for Thanksgiving and I served it again last weekend when our family was in town. It is so bright and colorful! Mom was right – I do love it. Hope you will, too!
8 ounces feta cheese, crumbled
1 large ripe tomato, seeded and chopped
1 large cucumber, seeded, peeled, and chopped
1/2 cup chopped kalamata olives
1/4 cup minced fresh parsley
3 green onions, chopped
1/3 cup olive oil
2 tablespoons minced fresh oregano or 1 1/2 teaspoons dried
2 tablespoons minced fresh dill or 1 1/2 teaspoons dried
Juice of half lemon
Freshly ground pepper to taste
Mix the first six ingredients in a bowl. Add the olive oil, oregano, dill weed, lemon juice, and pepper and toss to coat. Cover and chill for 2-24 hours. Serve with pita chips or crostini, or as a side dish for grilled chicken. Makes 4 cups.
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