Ingredients
Scale
- 2½ pounds assorted ripe tomatoes, cut into bite size pieces
- 4 Persian cucumbers, cut into 1” rounds
- 1 red onion, cut in half and thinly sliced
- 1 small fennel bulb, cut in half and thinly sliced
- 2 lemons, juiced
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1 tablespoon oregano, chopped
- Large handful of packaged pita chips, lightly crushed
Instructions
- To a large bowl, add the tomatoes, cucumbers, onion, and fennel. Add the lemon juice, olive oil and honey and toss to combine and coat. Season with salt and pepper, add the oregano and toss throughout. Add pita chips and toss once more.
- Transfer to a serving bowl, top with more crushed pita chips if you prefer, and serve.