Ingredients:
- 750 mls greek yogurt
- 1 cup cucumber, diced
- 1 cup cherry tomato, diced
- 1/2 cup kalmata olives, chopped
- 1/2 cup mint, chopped
- 1/4 cup red onion, diced
- 1 lemon, zested and juiced
- 1/2 cup light feta cheese, crumbled
- 1 tsp pepper
- 1/2 tsp oregano
Pita
- 3 greek style pitas, cut into triangles
- 2 tbs olive oil
- 1 tbs oregano
Instructions:
- Into a large bowl mix together all of the ingredients for the dip. Yogurt, cucumbers, tomatoes, olives, mint, red onions, feta, lemon juice and zest, pepper, and oregano. Stir and place into the fridge until ready to serve!
- Cut the pita into triangles, toss with olive oil and toast in a hot pan until the outsides are golden brown. Remove from heat, toss with salt and oregano. Serve the dip cold and the pitas hot! Enjoy!