Color, texture and a fantastic blend of flavors—this salsa has it all. It's easy to adapt to the taste preferences of your family or guests. I've made it dozens of times, and it's foolproof! —Heidi Mitchell, Cornwall, Prince Edward Island
- 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, 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.
Originally published as Greek Salsa in Country Woman November/December 2006, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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