Feta Dip with Mint and Parsley Cucumber Salad

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.