- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons red wine vinegar
- 2 tablespoons chopped fresh oregano
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
- 3/4 cup (about 1/2 cucumber) finely diced, peeled, and seeded cucumber
- 1/4 cup minced red onion
- 1 1/2 teaspoons minced fresh garlic
- 1 small yellow bell pepper, seeded and finely diced
- 1 cup (about 4 ounces) crumbled feta cheese
- 1/3 cup pitted kalamata olives, finely chopped
- 2 to 3 pickled hot cherry peppers, stemmed and minced
Combine the salsa ingredients in a bowl and mix gently. Serve immediately with the pita crisps (recipe below).
The salsa ingredients can be prepared a day in advance, refrigerated separately, then combined right before serving.
Makes 4 cups salsa
- 6 large pocket-style pita breads (about 12 ounces total)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
1 Preheat an oven to 450 degrees F.
2 Cut each pita into 8 triangles and then separate each triangle into 2 pieces. In a large bowl, combine the olive oil and salt. Add the pita wedges and toss well, coating them evenly with the oil mixture.
3 On two large baking sheets, spread out the pita wedges in a single layer. Bake for about four minutes, then turn the pieces over and continue baking for four to five more minutes more, or until golden and crisp.
4 The crisps can be made in advance, cooled thoroughly, and stored in airtight containers for up to three days. If necessary, recrisp in a hot oven for a couple of minutes.
Makes 96 crisps
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Excerpted from Sips and Apps by Kathy Casey. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.