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Greek Salsa

1 tablespoon white balsamic vinegar
2 tablespoons olive oil, divided
2-1/2 teaspoons Greek seasoning, divided
1 garlic clove, minced
1 cup grape tomatoes, quartered
3/4 cup chopped cucumber
1/2 cup crumbled feta cheese
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package (12 ounces) whole wheat pita breads

In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2
teaspoons Greek seasoning and garlic; set aside. In a large bowl,

Printed from tasteofhome.com Sep 6, 2008

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Greek Salsa cont.

combine the tomatoes, cucumber, feta cheese, onion and olives.
Drizzle with vinegar mixture and toss to coat. Chill until serving.
Cut each pita bread into eight wedges. Place on an ungreased baking
sheet. Brush with remaining oil; sprinkle with remaining Greek
seasoning. Bake at 400° for 6-8 minutes or until crisp. Serve
with salsa.

Yield: 2-3/4 cups salsa and 40 pita chips.