Greek Salsa

Marni Ulch's Note:

A great and different twist on the ol' chips and dips course. Also great as a type of relish, served over baked chicken breasts or grilled fish.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4-6

Yield: 4.0 cups

• 1 large cucumber, seeded and chopped
• 1 large tomato, seeded and chopped
• 3 green onions, chopped
• 2 1/2 ounces sliced black olives, drained
• 1/2 cup fresh parsley, chopped
• 8 ounces feta cheese, crumbled
• 1/2 the lemon, juice of
• 1/3 cup olive oil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried dill weed
• fresh ground black pepper

Directions:

1. Combine first 6 ingredients in a large bowl.
2. Set aside.
3. In small bowl, combine remaining ingredients.
4. Pour over vegetable mixture and toss well.
5. Cover and chill 2-24 hours.
6. Serve with pita chips or tortilla chips.

Reviews

[Eleni G.]

Great dip! I add a crushed garlic clove and serve with toasted baguettes. It's a crowd pleaser and I'm always asked to bring it to parties. Thanks for the great recipe!

[Meucci]

Excellent! This is just what I was looking for to use up some veggies! Thanks.