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
Combine cucumber, tomatoes, onion, and black olives in a large bowl.
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.
Fold in feta cheese just before serving. Use as a dip with pitas, chips, or as a side dish with fish or chicken.
