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

DIRECTIONS:

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.