Greek Salsa

INGREDIENTS

• 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

PREPARATION

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.