Greek Feta Salsa

• 8 ounces, weight Feta Cheese, Crumbled
• 1 whole Large Ripe Tomato, Seeded And Chopped
• 1 whole Large Cucumber, Peeled, Seeded, And Chopped
• 1/2 cups Kalamata Olives, Chopped
• 1/4 cups Fresh Parsley, Minced
• 13 cups Olive Oil
• 2 Tablespoons Fresh Oregano, Minced
• 2 Tablespoons Fresh Dill, Minced
• 1/2 whole Lemon, Juiced
• 1 pinch Fresh Black Pepper, Or To Taste

1. Mix the feta, tomatoes, cucumber, olives, and parsley in a bowl.
2. Add the olive oil, oregano, dill, lemon juice, and pepper.
3. Toss to coat.
4. Cover and chill for 2-24 hours.
5. Serve with pita chips or crostini.
6. For a delicious light summer meal, serve atop a grilled chicken breast on a bed of salad greens.

cheese, tomato, cucumber, olives, fresh parsley, olive oil, fresh oregano, fresh dill, lemon, fresh black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/greek-feta-salsa/ (may not work)