Greek Salsa is a light and fresh take on a traditional salsa- it's so delicious, you won't be able to stop eating it!
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I love a good homemade salsa and I'll pretty much take it however I can get it! There's something about fresh vegetables (and sometimes fruit) and all those great flavors that make fresh salsa so much better than store-bought. And seriously easy to make.
Sometimes it's fun to mix things up a little. Stray a bit for the traditional Mexican flavors that you typically find in a salsa recipe. Don't get me wrong, I love it and if there's a bowl of it in front of me I will keep on eating it.
So I began brainstorming for one of my contributor posts at Yellow Bliss Road (that original post is here) I knew Greek was the way to add a fun twist. There's something about Greek flavors that lend themselves beautifully to a totally addictive, and easy salsa recipe. This is a light snack we can all get on board with!
Of course, I had to include tomatoes, I mean this is still salsa (perhaps one might also say cucumber salsa?)! But then I added cool and refreshing cucumber, a little red onion for flavor, briny Kalamata olives, salty feta cheese, lemon juice for brightness and fresh oregano. So many amazing flavors in one place. I serve them with crispy, sea salt pita chips, to keep with our theme (try my easy Homemade Everything Pita Chips!) This would also be great with tortilla chips.
How to make salsa with greek flavors
- Dice the tomatoes. I went with Roma tomatoes (also known as plum tomatoes) as they have less seeds and the salsa won't be as juicy.
- Gotta have cucumber! Once again, this is diced. I went with a seedless cucumber. If you'd prefer to peel it, that's totally fine, but you don't have to.
- Chop up some red onion. I love the color and flavor that this adds. Red onion tends to be one of the stronger flavored onions and if you want to subdue the flavor a bit, soak it in ice water while you prepare the rest of this recipe. Just be sure to drain them really well before adding them to the salsa.
- Slice some Kalamata olives. Be sure to buy them pitted to cut down on your work. You can also use black olives if you don't like the briny flavor that Kalamata olives bring to this recipe.
- Crumble some feta cheese on top. I buy mine already crumbled.
- Season this with salt, pepper and fresh chopped oregano. Feel free to alter the amounts of these seasonings to your taste. Fresh oregano is really awesome in this but if you have to you can use dried, just cut the amount in half and taste it before adding more if needed.
- Dress the salsa with olive oil and fresh lemon juice. Once again, taste it and add more as needed.
- 1 ¼ cups cups Roma tomatoes, seeded and diced
- 1 cup seedless cucumber, diced (about half the cucumber)
- ⅓ cup red onion, chopped
- ¾ cup Kalamata olives, chopped
- ½ cup Feta cheese, crumbled
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons fresh oregano, chopped
- 2 Tablespoons olive oil
- The juice from ½ lemon
- Add all ingredients in a large bowl.
- Mix until well combined.
- Taste for flavor and adjust seasonings accordingly.
- Refrigerate until serving.
- I serve this with sea salt pita chips, but you can also serve it with tortilla chips or over chicken.
- This will last a few days in an air-tight container in the refrigerator.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Try some of my other favorite salsa recipes!
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