Greek Salsa

Directions

1. Finely chop the Roma tomatoes, cucumbers, onion, and Kalamata olives. I like to do a ¼” or ½” chop. Add to a large bowl. Crumble the feta on top.
2. Using the wide holes of a box grater, grate the large tomato and add to the bowl. Grate the garlic directly into the salad using a microplane, then add the salt, pepper, olive oil, oregano, and lemon juice. Stir well to combine.
3. Serve immediately as a dip, condiment, or on toast. It’s also great in a pita with chicken shawarma.