Greek Salsa Recipe
Greek Salsa Recipe photo by Taste of Home

Greek Salsa Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10-12 servings

Ingredients

  • 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

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.

Directions

  1. In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons Greek seasoning and garlic; set aside.
  2. In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving.
  3. 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.
Originally published as Greek Salsa in Country Woman November/December 2006, p29

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Greek Salsa

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 3, 2014

"so good !"

MY REVIEW
Reviewed Mar. 31, 2014

"I loved this. I've made both but I think I like the Red Wine Vinegar just a little more. I had to leave out the onions for allergies sake. Absolutely loved the Cavender's Greek Seasoning. Makes my mouth water to just think of it. Made it for Bunco and EVERYONE loved the "feta salsa"! Thanks so much for sharing...this is a new favorite."

MY REVIEW
Reviewed Mar. 31, 2014

"Delicious"

MY REVIEW
Reviewed Mar. 31, 2014

"This was delicious. I made the following changes: red wine vinegar instead of balsamic, Penzey's Tuscan Sunset instead of greek seasoning and Kalamatra olives instead of black olives. I used only 1 teaspoon of the Tuscan seasoning. I think 2 1/2 teaspoons would be too much."

MY REVIEW
Reviewed Mar. 31, 2014

"You can buy Greek seasoning in many grocery stores on the baking aisle with the other herbs and spices. The brand name I get is Cavender's. and it comes in both regular and salt free. I've bought it in local Wal Marts and Krogers, so I'm sure it must be available in most large cities."

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