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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-3/4 cups salsa and 40 pita chips

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

Directions

  • 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.
Nutrition Facts
1/4 cup: 120 calories, 4g fat (1g saturated fat), 3mg cholesterol, 445mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 4g protein.
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