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by Caitlin Saniga

Serve this salsa with tortilla chips, pita bread toasts or slices of french bread.

Serve this salsa with tortilla chips, pita bread toasts or slices of french bread.

  • 1 1/2 cups (8 ounces) crumbled feta cheese
  • 1 large ripe tomato, seeded and chopped
  • 3 scallions, including green portions, thinly sliced
  • 1 cucumber, peeled, seeded and coarsely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons snipped fresh dill
  • juice of 1/2 lemon
  • 1/4 cup olive oil
  • Salt and pepper to taste

In a medium, bowl, combine all ingredients, and gently mix. Cover and refrigerate 2 hours or up to 1 day.

Makes about 4 cups.

Recipe adapted from: Lemons and Lavender

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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