Ingredients
6 pitas
1/4 c. extra-virgin olive oil, divided
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
4 oz. Greek feta, crumbled
1/2 c. Greek yogurt
Juice of 1 lemon, divided
2 cucumbers, chopped
1/2 c. chopped kalamata olives
1 pint cherry tomatoes, halved
1/4 c. chopped dill
Preparation
Step 1Preheat oven to 400°.Slice pita into wedges. Put triangles in a single layer on a baking sheet. Drizzle with 2 tbs. olive oil, sprinkle with salt, pepper and oregano. Toss to combine. Bake until toasted, about 10 minutes. Let cool.Step 2Meanwhile, make whipped feta. In a large bowl, combine feta, 1/4 c. greek yogurt, olive oil and juice of half a lemon. With a hand mixer, mix until fluffy.Step 3Dollop whipped feta on baked pita chips. Garnish with cucumber, olives, tomatoes, and dill. Drizzle with more olive oil and the remaining lemon juice over the chips.
