The countdown to Greece has officially begun, next month at this time we will be exploring the ancient city of Athens and awing at the ruins of the Acropolis. I am still in disbelief!
My diet has long been influenced by Mediterranean eating habits - lots of fresh vegetables and fruit, hummus, olives, olive oil and grains. I am looking forward to eating blocks of Feta cheese, flaky baklava and Greek olive oil, in addition to tasting the other local cuisine. When I came across this Greek-inspired recipe for Whipped Feta Dip with Mint and Parsley Cucumber Salad, I just had to make it. The feta dip, thanks to the sheep's milk had a tremendous amount of tang, while the cucumber salad bursts with freshness. I served both alongside homemade whole wheat pita chips.
A Few Things: I added grape tomatoes to the cucumber saladbecause I had them on hand. Store bought pita chips are great, but instead I opted to make my own. I sliced four whole wheat pitas in half and then into thirds. I sprinkled them with olive oil and a sprinkling of sea salt and toasted them in the oven at 450 degrees for about 15 minutes.