Description
Greek Salsa is a vibrant, no-cook Mediterranean appetizer made with fresh tomatoes, cucumbers, olives, and feta cheese. Tossed in a lemon-oregano dressing, this healthy dip bursts with flavor and is perfect for picnics, parties, or quick snacks.
Ingredients
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2 medium tomatoes (about 240 g), diced
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1 small red onion (about 70 g), finely chopped
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1/2 cucumber (about 100 g), diced
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1/4 cup (60 ml) pitted Kalamata olives, chopped
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1/4 cup (60 ml) crumbled feta cheese
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2 tablespoons (8 g) chopped fresh parsley
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1 tablespoon (15 ml) olive oil
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1 tablespoon (15 ml) lemon juice
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1/2 teaspoon (1 g) dried oregano
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Salt and pepper, to taste
Instructions
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Combine diced tomatoes, red onion, and cucumber in a medium bowl.
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Add chopped olives and crumbled feta.
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Stir in chopped parsley.
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In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
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Pour dressing over the salsa and toss gently.
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Let it sit for 5–10 minutes for flavours to meld.
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Serve chilled or at room temperature with chips or as a topping.
Notes
Use firm, ripe tomatoes to prevent sogginess.
Soak chopped onion in cold water to reduce sharpness.
Substitute parsley with mint or dill for variation.
Store leftovers in the fridge for up to 2 days. Stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean