This Greek inspired salsa is as addictive as traditional Pico de Gallo, but with a twist of Greek flavors that will have everyone hovering over the bowl. Ripe tomatoes, crunchy cucumbers, and flavorful onions get tossed together with an easy dressing and a few fresh flavors. This is great on it’s own with pita chips, or as a condiment. I made something similar when I created my Greek Nacho recipe, and ever since then I’ve wanted to have it as a stand-alone recipe because it was SO good!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salsa
- Tomatoes – Roma tomatoes or vine-ripened varieties work well here. You just want something flavorful but firm.
- Cucumber – You can peel or not peel your cucumber. I feel like not-peeled makes it a little too crunchy, but I love the dark green color in there, so I found for me- having it peeled half way like the photo below worked perfectly so you get a little of both.
- Red onion – If you don’t have red onion, use a sweet variety of yellow onion. To de-seed a cucumber, simply cut it in half and run a spoon down the center of it, scraping out the seeds.
- Chopped olives – Optional.
- Pita chips – For serving.
Dressing
- Olive oil
- Fresh lemon juice
- White wine vinegar
- Kosher salt
- Black pepper
- Minced fresh garlic
- Dry oregano
- Italian seasoning
- Red pepper flakes – Optional.
- Fresh parsley
- Feta cheese
How to Make Greek Salsa
- To make the salsa, you’ll simply chop your tomatoes, onions, and cucumbers into equal sized pieces.
- Then you’ll whisk up a quick dressing to flavor everything.
- Toss the chopped vegetable mixture with the dressing and stir it all up. This can be eaten right away, but I think it’s best when it can sit and hang out in the fridge for at least 30 minutes (and up to several hours) before you eat it.
- You’ll add some tangy, crumbly feta- but wait until just before you serve it. Otherwise it starts turning the liquid kind of milky and looks weird. You can stir it in gently, or simply sprinkle on top, but either way it adds the best tangy, salty kick. Serve it along side a big bag of pita chips and dip, dip, dip.
Storing and Other Tips
- Store finished salsa in an airtight container in the fridge and enjoy within 2-3 days for best results.
- If you’re making this ahead of time, wait to add your feta until right before serving!
Frequently Asked Questions
Can I make this ahead of time?
Yes, just add your feta fresh right before serving! If making for an event, I recommend making it no more than 24 hours in advance, although leftovers are still good for 2-3 days.
What else can I use this Greek salsa for?
This salsa is a fantastic condiment for dishes like my Greek Nachos or this Greek Sheet Pan Chicken. Pop it on a gyro or even use it as a little side salad. The possibilities are endless!
Greek Salsa with Pita Chips
A fresh take on traditional salsa- different flavors, but just as fresh and flavorful! Perfect for dipping pita chips, or spooning over chicken, beef, or fish.
Servings (1/4 cup) servings
Ingredients
- 4-5 medium tomatoes
- 1 medium cucumber
- 1 small or 1/2 large red onion, chopped (about a cup)
- optional: handful chopped olives
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon minced fresh garlic
- ½ teaspoon dry oregano
- ½ teaspoon Italian seasoning
- optional: red pepper flakes to taste
- 2-3 tablespoons fresh flat-leaf parsley also called "Italian" parsley
- ¼ cup crumbled feta cheese.
- Pita chips for serving
Instructions
- Chop tomatoes, gently discarding some of the inner pulp. Your cucumber can be peeled or unpeeled. Cut in half length-wise and use a spoon to scrape out seeds. Chop into bite-sized pieces.
- Combine chopped tomato, cucumber, and chopped onion in a bowl.
- In a separate bowl, whisk together all dressing ingredients (or really, just add them directly to the salsa- why dirty another dish?). Toss everything together and add in parsley. Mix and then taste, and add additional kosher salt to taste. For best flavor, let sit in the fridge for 30-60 minutes before serving.
- Add feta right before serving (or you can simply sprinkle on the top) and serve with pita chips.
Notes
- Store finished salsa in an airtight container in the fridge and enjoy within 2-3 days for best results.
- If you’re making this ahead of time, wait to add your feta until right before serving!
Nutrition
Serving: 0.25cup, Calories: 94kcal, Carbohydrates: 11g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 3mg, Sodium: 202mg, Potassium: 172mg, Fiber: 1g, Sugar: 9g, Vitamin A: 519IU, Vitamin C: 10mg, Calcium: 33mg, Iron: 0.4mg
Calories: 94kcal
Cost: $10
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Questions & Reviews
This recipe is sooo good. Especially with fresh veggies from the garden. Thanks for a great recipe!!
Mmmmm, that looks so good!
Greek-o de Gallo? 😀
High five!