Greek Feta and Vegetable Dip

Ever eaten a salad at a Greek Restaurant? If you have you will recall how refreshing and tantalizing it was. Taking this salad a to new and different heights it can be made into an appetizer dip cutting the ingredients much smaller with the exclusion of lettuce. Though no peperoncini are included in this recipe it would be a nice to serve on the side. Served with pita bread or chips for the dipping this will quickly become an appetizer favorite!

ONWARD:

This recipe is dependent on high-quality ingredients. All the vegetables should be fresh and if possible, organic. Choose an excellent sheep’s milk Feta cheese from Greece. The olive oil should only be the first pressing extra virgin olive oil, from Greece if possible. A wild Greek oregano would be the best choice, if possible as it is so much better than grocery store bought dry oregano. To finish it out find whole wheat pita bread to cut into dipping triangles. If you wish you could also serve with store-bought pita chips for added crunch. This dip is a healthy alternative to heavy, cream cheese laden dips and it is Mediterranean strong!

2 ½ cups

INGREDIENTS:

2 small tomatoes, cored, seeded, small diced

1 small Persian cucumbers, small diced (a partial English cucumber would work too)

½ yellow or green sweet pepper, cored, seeded, small diced

2 tablespoons red onion, peeled, finely chopped

¼ cup pitted Kalamata olive, chopped (about 12 olives)

¾ cup Greek sheep's milk Feta cheese, crumbled (about 4 ounces)

½ teaspoon garlic, mashed or minced

1 tablespoon extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dry Greek oregano or marjoram

¼ teaspoon fresh ground black pepper

1 package whole wheat pita bread, cut into small triangles

DIRECTIONS:

1.     Combine the tomatoes, cucumbers, peppers, onions, olives, and Feta in a mixing bowl.

2.     Whip the garlic, olive oil, vinegar, oregano, and black pepper together. Toss together with the vegetables and cheese in the mixing bowl. Refrigerate for at least one hour up to overnight.

3.     Serve with the pita triangles for dipping.