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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Greek Salad Salsa with Toasted Pita Chips Recipe

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This recipe for Greek Salad Salsa with Toasted Pita Chips is from WHIRLED PEAS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 ounces feta cheese, crumbled (1 1/2 cups)
1 large ripe tomate, seeded and chopped
3 scallions, thinly sliced, including green portions
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced (preferably Kalamata)
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
juice of 1/2 lemon
1/3 cup olive oil

1 package mini pita breads
1/2 cup unsalted butter, melted
garlic powder
dill, and paprika to taste

Directions:
Directions:
In a medium bowl, combine all the ingredients except the pita chip ingredients and gently mix. Cover and refrigerate for at least 2 hours or up to one day to let flavors mingle.

Preheat oven to 300ºF. Cut the pita rounds in half. Cut each half again into thirds, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with the melted butter. Lay the chips in a single layer on a large baking sheet. Dust with the garlic powder, dill, and paprika. Place in the oven and turn the oven off. Do not open the oven door until the oven is completely cool and chips are crisp, about 4 hours or overnight.

Personal Notes:
Personal Notes:
You can speed up the pita chip process by broiling them until golden brown, about 2 minutes. Watch closely!

 

 

 

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