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Originally published Wednesday, May 8, 2013 at 6:02 AM

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Recipe: Greek Salsa Meze

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Serves four

2 mini cucumbers (seeded) or half an English (seedless) cucumber, cut into ¼-inch cubes (unpeeled)

½ cup semi-dried cherry tomatoes packed in oil, such as Isola brand, drained

½ cup cured pitted black olives, coarsely chopped

¼ cup minced red onion

1 teaspoon minced preserved lemon (optional)

1 teaspoon dried Greek oregano

1 tablespoon fresh lemon juice

2 tablespoons Greek olive oil, plus more for drizzling

One 3-ounce piece feta cheese, cut into ½-inch cubes

1 cup homemade or store-bought labneh

Warm pita triangles or pita chips, for serving

1. Combine the cucumbers, tomatoes, olives, onion, preserved lemon, if using, the oregano, lemon juice, the 2 tablespoons of oil and the feta cheese in a medium bowl.

2. Spread ¼ cup of labneh on each plate, then spoon the salsa over it. Drizzle with oil and serve with pita bread or chips.

Notes: To dry fresh cherry tomatoes, cut each one in half, spread them on a lined baking sheet, season them with salt and bake at 200 degrees for 30 to 40 minutes.

To make labneh, place Greek-style yogurt in a cheesecloth-lined strainer and let it drain at room temperature for eight hours.

Nutritional information per serving: 220 calories, 7 g protein, 12 g carbohydrates, 17 g fat, 5 g saturated fat, 20 mg cholesterol, 500 mg sodium, 2 g dietary fiber, 6 g sugar

Adapted by The Washington Post from food writer, former chef and cookbook author David Hagedorn.

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