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Color, texture and a fantastic blend of flavors-this salsa has it all. It's easy to adapt to the taste preferences of your family or guests. I've made it dozens of times, and it's foolproof!
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1/4 cup) equals 120 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 445 mg sodium, 18 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Greek Salsa in Country Woman November/December 2006, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Mar. 24, 2013 by carrie carney
This was delicious! I would use this as a bruschetta topping! Had it with pita chips (Stacey's) rather than making my own and it got eaten up at a get together we had. Would definitely make this again.
Reviewed on Apr. 11, 2012 by pattysue22
YUM!!! I made this as directed and it was a hit.... I can't wait for fresh tomatoes this summer.
Reviewed on Feb. 19, 2012 by diel
I get requests to make this recipe all the time. It is great with pita chips or on a bed of romaine as a salad. I made it for one of my friends from Greece and he told his wife to get the recipe! You can not go wrong with this one it is great! I can not think of any tweeking suggestions to improve it - it is good just the way the recipe reads.
Reviewed on Aug. 03, 2011 by heathernb
This has become a family favorite. Ok - I admit I do not enjoy cutting up cherry tomatoes (so tedious), so I use regular tomatoes that have been deglopped and chopped or a can of petite diced tomatoes that have been drained.
Reviewed on Mar. 01, 2011 by redluver
I like this so much - it's become a standard. If I don't have time to make the chips, I just serve it as a salad. I serve the olives on the side to accommodate people with a dislike for them.
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