|1||Tablespoon||dill (chopped fresh )|
|1||Teaspoon||extra virgin olive oil|
|1||Cup||tomato (finely chopped)|
|1||Cup||kalamata olives (pitted, chopped)|
In a small bowl, mix the first 5 ingredients. This is the dipping sauce. Set aside.
In a large bowl, mix feta, mozzarella, cucumber, tomato, olives and salt and pepper to taste.
Heat 12 inch skillet over medium heat until hot. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold half of each tortilla over cheese mixture; gently pressing down with spatula until tortillas are lightly browned and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with dipping sauce.
When the garden veg. is ripe this is a cool summer lunch or dinner!