Description
This refreshing Greek Salsa is a vibrant and healthy mix of fresh tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese, seasoned with oregano and tossed in a simple olive oil and lemon dressing. Perfect as a dip, topping, or accompaniment to grilled dishes, it offers a quick, flavorful Mediterranean-inspired side that comes together in just 10 minutes.
Ingredients
Scale
Vegetables and Olives
- 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.
- Add cheese and herbs: Add the crumbled feta cheese and chopped fresh parsley to the bowl. Mix gently to combine.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Adjust seasoning to taste.
- Toss the salsa: Pour the dressing over the salsa mixture and toss gently to coat all ingredients evenly.
- Let it rest: Allow the salsa to sit for at least 10 minutes for the flavors to meld together.
- Serve: Serve with pita chips, tortilla chips, or as a topping for grilled meats or salads.
Notes
- Allowing the salsa to rest enhances the melding of flavors.
- Serve chilled or at room temperature for best taste.
- Great as a healthy appetizer or a light side dish.
- Can be stored in the refrigerator for up to 2 days but is freshest when served immediately.
