Description
A refreshing and tangy Greek Salsa that combines fresh tomatoes, cucumber, red onion, Kalamata olives, and feta cheese, all tossed in a simple lemon and olive oil dressing. Perfect as a side, dip, or topping for grilled meats and salads.
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 & 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
- This salsa is best served fresh but can be refrigerated for up to 2 days.
- Adjust lemon juice and salt according to taste preference.
- For a spicier kick, add a pinch of crushed red pepper flakes.
- Use fresh parsley to enhance the flavor; substitute with fresh dill for a different twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Greek
