Description
A fresh and vibrant Greek salsa combining diced tomatoes, cucumber, olives, and feta cheese, tossed in a zesty lemon-olive oil dressing with oregano and parsley. Perfect as a dip, salad topping, or accompaniment to grilled dishes.
Ingredients
Scale
Vegetables
- 2 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1/2 cucumber, diced
- 1/4 cup pitted Kalamata olives, chopped
Cheese and Herbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine the vegetables: In a medium mixing bowl, combine the diced tomatoes, chopped red onion, diced cucumber, and chopped Kalamata olives, ensuring all ingredients are evenly mixed.
- Add cheese and herbs: Add the crumbled feta cheese and chopped fresh parsley to the bowl. Mix gently to maintain the texture of the feta while evenly distributing the herbs.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a bright, flavorful dressing.
- Toss the salsa: Pour the dressing over the vegetable and cheese mixture, tossing gently to coat all ingredients evenly without breaking up the feta.
- Let it rest: Allow the salsa to sit at room temperature for at least 10 minutes to allow the flavors to meld together for a balanced taste.
- Serve: Serve this Greek salsa chilled or at room temperature with pita chips, tortilla chips, or use as a fresh topping for grilled meats or salads.
Notes
- This salsa is best served fresh but can be refrigerated for up to 2 days.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- Substitute fresh oregano for dried if available for a brighter herb flavor.
- Use gluten-free chips for a gluten-free friendly snack or side.
- Adjust salt according to the saltiness of the feta cheese used.
