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Greek Salsa

 Greek Salsa
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! —Heidi Mitchell, Cornwall, Prince Edward Island
10-12 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons olive oil, divided
  • 2-1/2 teaspoons Greek seasoning, divided
  • 1 garlic clove, minced
  • 1 cup grape tomatoes, quartered
  • 3/4 cup chopped cucumber
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped red onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 package (12 ounces) whole wheat pita breads


  • In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2
  • teaspoons Greek seasoning and garlic; set aside.
  • In a large bowl, combine the tomatoes, cucumber, feta cheese, onion
  • and olives. Drizzle with vinegar mixture and toss to coat. Chill
  • until serving.
  • Cut each pita bread into eight wedges. Place on an ungreased baking
  • sheet. Brush with remaining oil; sprinkle with remaining Greek
  • seasoning. Bake at 400° for 6-8 minutes or until crisp. Serve
  • with salsa. Yield: 2-3/4 cups salsa and 40 pita chips.
Nutritional Facts: 1 serving (1/4 cup) equals 120 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 445 mg sodium,

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Greek Salsa (continued)

Nutritional Facts: 18 g carbohydrate, 3 g fiber, 4 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer