Greek Salsa Recipe
As a follow-up to It Was Me All Along, her mesmerizing memoir about her weight-loss experience, Andie Mitchell delivers Eating in the Middle, a "mostly wholesome cookbook" that's packed with ways to make comfort food healthy but still joyful. We're fans of her Greek salsa, a zesty Mediterranean spin on the Mexican condiment. It's full of veggies and herbs, so you can scoop it up to your heart's content.
Makes 2 cups
Active time: 10 minutes
Total time: 40 minutes
In a large bowl, combine feta, olives, onion, cucumber, sun-dried tomatoes, mint and parsley.
Add olive oil, lemon juice, black pepper and a pinch of salt and stir well.
Cover bowl and refrigerate at least 30 minutes, up to 6 hours.
Serve with pita chips and raw vegetables.