When the weather turns warm there's nothing more refreshing than a crisp Greek Salad. My favorite version comes from The Tavern in Richmond. They serve big pieces of toasted pita bread on the side. The most satisfying part of the meal is what is left at the bottom of the bowl. I always use the pita bread to sop up the remaining dressing and any other little delicious tidbits that are left. That lead to this recipe. I took everything except the lettuce, chopped it, mixed it and served it with pita chips. Serve this at your next party with a couple shots of Ouzo and you'll have everyone screaming OPA!
Ingredients:
3/4 cup cucumbers, diced
1 cup tomatoes, seeded and diced
3 cloves garlic, minced
1/2 cup green onions
3 tablespoons bottled Greek dressing
1/2 cup feta
1/2 cup Kalamata olives, chopped
2 teaspoons red pepper flakes
1 bag pita chips
Dice and chop all your veggies. To make it super easy you can use a food processor. Mix all the veggies together, add the feta and Greek dressing and mix until combined. Serve with the pita chips.
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