Traditional recipes

Greek Salsa

Greek Salsa

A Mediterranean spin on Betty Crocker's™ classic salsa! The Greek flavors will knock your socks off!MORE+LESS-

3

large tomatoes, seeded, diced (3 cups)

1/2

large red onion, diced

1

small green bell pepper, finely chopped (1/2 cup)

1

large cucumber , finely chopped

1

can kalamata olives, finely chopped

2/3

cup finely crumbled feta cheese

3

cups romaine lettuce, finely chopped

1/2

teaspoon salt (or to taste)

1/2

teaspoon pepper (or to taste)

1/3

cup olive oil (more or less if desired)

1/4

cup red wine vinegar (more or less if desired)

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  • 1

    In large glass or plastic bowl, mix all ingredients.

  • 2

    Cover; refrigerate at least 1 hour before serving to blend flavors.

  • 3

    Serve with pita chips.

No nutrition information available for this recipe

More About This Recipe

  • Betty cooked everything, from meatloaf to salsa. In fact, her fresh tomato salsa has been a classic for many years, according to the Betty Crocker cookbook. The cookbook raves about the salsa, calling it a “traditional Southwestern-style salsa bursting with fresh tomato flavor.” I have to agree; you just can’t go wrong with Betty!But being the experimenter (is that a word?) that I am, I decided to try a more Mediterranean version of her salsa classic. Not to challenge Betty (because I would never do that!), but to simply put a twist on an old favorite.I strayed from the tomato-based, pico de gallo–type salsa by creating a Greek Salsa. Similar to the flavors of a Greek salad, this salsa is light and flavorful and perfect to serve for any occasion.This recipe calls for tangy ingredients such as feta cheese, red onion, green pepper, kalamata olives, cucumbers, tomatoes, oregano, olive oil and red wine vinegar. You want to use romaine lettuce as a base, as it has the hard ribs in the center of the lettuce that provide a great crunchy texture for your salsa.Using a very sharp knife (BE CAREFUL!), chop up your ingredients very finely. Save yourself a finger or two by lightly chopping the ingredients in a food processor instead of chopping by hand. Once you have chopped everything, mix it all together with olive oil, red wine vinegar and oregano. Add salt and pepper if needed. Depending on how chunky you want the salsa, continue adding the liquid until you achieve the desired consistency.
  • Do NOT serve this with tortilla chips! Instead, serve with pita chips. There are great brands already bagged and ready to go in the grocery store, or you can make your own very simply by cutting pita bread into triangles, drizzling in olive oil and salt, and baking until crisp.There are so many fun variations to this salsa, so feel free to pick and choose ingredients! This would make a GREAT bruschetta spread on a toasted crostini, as well. For a fabulous presentation, serve scoops of the salsa inside a hollowed-out green pepper for individual sized portions!And let’s not forget Miss Betty. Pair her classic salsa recipe with the Greek version and any other kind of salsa for a wonderful variety of options and a serious flavor sensation! Thanks for the inspiration, Betty!

Tzatziki Bites with Greek Salsa

It’s so nice to have the holidays behind us, and a brand new beautiful year ahead of us!

January always brings out the resolution-maker in me (and in everyone else!), and this year was no different.

I love to eat fresh and healthy as often as possible, but it’s not always easy when there are so many excuses to do just the opposite!

Superbowl Sunday is coming up, and in past years I’ve mostly gorged myself on chips, dip, meatballs, and beer. This year, it’s all about these adorable Tzatziki Bites!

Authentic Greek Tzatziki is delicious on its own, but I like lots of texture in my food, so I decided to get a little crazy and top these little babies with chunky Greek-style “salsa.”

I seem to never run out of ideas for ways to fill up these adorable mini soft taco boats!


Greek Salsa Meze

Among the many interesting types of dried tomatoes found in grocery stores, semi-dried cherry tomatoes packed in oil are particularly tasty. They make a great addition to this salsa, which goes well with grilled tuna, swordfish or shrimp.

Spooned over labneh and served with warm pita slices or pita chips, the salsa makes a terrific meze, or appetizer.

You can buy labneh at Mediterranean markets, including the Lebanese Taverna Market in Arlington, or you can make your own see NOTES.

Make Ahead: The salsa can be made a day in advance, but it’s best to add the cheese just before serving.

Servings: 4
Ingredients
Directions

Combine the cucumbers, tomatoes, olives, onion, lemon, oregano, lemon juice, oil and feta cheese in a medium bowl.

Spread 1/4 cup of labneh on each plate, then spoon the salsa over it. Drizzle with oil and serve with pita bread or chips.

NOTES: To dry fresh cherry tomatoes, cut each one in half, spread them on a lined baking sheet, season them with salt and bake at 200 degrees for 30 to 40 minutes.

To make labneh, place Greek-style yogurt in a cheesecloth-lined strainer and let it drain at room temperature for 8 hours.


SALMON WITH MANGO SALSA

Mix the olive oil, seasoned salt, pepper, dill, lemon zest and hot sauce in a bowl.

Place salmon on a small rimmed sheet pan covered with aluminum foil sprayed with nonstick spray.

Rub the mixture on both sides of the salmon.

Bake for 12-16 minutes, timing will vary based on the thickness of salmon.

The do ahead tip is to mix the mango salsa together in a bowl except for the avocado and put in the refrigerator. When you are ready to serve, cut up the avocado and add that and the dressing to the bowl. Avocados turn brown very quickly and your salsa will not look pretty. Have the dressing mixed ahead of time and leave covered on the counter.

Mango Salsa

2 - 7 oz containers of mango chunks, rinsed and drained

In a bowl mix the mango, red pepper, red onion, avocado and cilantro. Set aside.

1 ½ tablespoon extra virgin olive oil

¾ tablespoon balsamic vinegar

Mix the dressing well and add it to the salsa. Serve immediately over the salmon.


Greek Grilled Chicken & Olive Salsa – WLS Recipes

It’s amazing what a new seasoning can do in your life. I recently bought Greek Seasoning from The Pampered Chef® ($4.50) and coated chicken prior to grilling. A unique and refreshing mix of flavors…and a great change of pace for grilled chicken.

To take it to the next level, I decided to make a topenade meets salsa topping. Feta, olives, onion and tomatoes topped our Greek Chicken and made my mouth so happy!

I’m sure there are other companies that make a similar Greek seasoning, though I don’t know any by name. To order Pampered Chef you can visit their website and select a consultant online. You can either go through the consultant or just put a consultant name on your online order!


Greek Salsa - Recipes

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Greek Salsa Meze

Among the many interesting types of dried tomatoes found in grocery stores, semi-dried cherry tomatoes packed in oil are particularly tasty. They make a great addition to this salsa, which goes well with grilled tuna, swordfish or shrimp.

Spooned over labneh and served with warm pita slices or pita chips, the salsa makes a terrific meze, or appetizer.

You can buy labneh at Mediterranean markets, including the Lebanese Taverna Market in Arlington, or you can make your own see NOTES.

Make Ahead: The salsa can be made a day in advance, but it’s best to add the cheese just before serving.

Servings: 4
Ingredients
Directions

Combine the cucumbers, tomatoes, olives, onion, lemon, oregano, lemon juice, oil and feta cheese in a medium bowl.

Spread 1/4 cup of labneh on each plate, then spoon the salsa over it. Drizzle with oil and serve with pita bread or chips.

NOTES: To dry fresh cherry tomatoes, cut each one in half, spread them on a lined baking sheet, season them with salt and bake at 200 degrees for 30 to 40 minutes.

To make labneh, place Greek-style yogurt in a cheesecloth-lined strainer and let it drain at room temperature for 8 hours.


Greek Salsa

This Greek inspired salsa is full of flavor. It's chock full of crunchy cucumbers, red onion, roasted peppers, kalamata olives, feta cheese, parsley and freshly squeezed lemon juice. Serve it with pita chips or with grilled fish or chicken.

Ingredients

1/4 c. packed parsley leaves, finely minced
1 seedless (English) cucumber, diced finely
1 c. grape tomatoes, quartered
1 jar fire roasted red pepper (or freshly roasted pepper, peeled and seeded), diced finely
1 inch thick slice red onion, minced finely
1/2 c. garlic stuffed kalamata olives, coarsely chopped*
1/2 c. feta crumbles
1 garlic clove, peeled, minced or pressed
freshly squeezed juice and zest of 1 lemon

*If you can't find these olives, just use an equal amount of pitted kalamatas and add a large garlic clove, peeled and minced, to the recipe.

Directions

Add finely minced parsley leaves to a mixing bowl with the remaining ingredients. Cover tightly and refrigerate, or serve immediately with pita chips or with grilled chicken or fish.


Greek Salad Salsa

Enjoy all of the great tastes of summer with this delicious appetizer. Serve with homemade toasted pita chips.

Ingredients

1 T. white balsamic vinegar
2 T. olive oil, divided
2-1/2 t. Greek seasoning, divided
2 garlic cloves, minced

1 c. cherry or grape tomatoes, quartered
3/4 c. seeded and chopped cucumber
1/2 c. crumbled feta cheese
1/2 c. chopped red onion
2-1/4 oz. sliced black ripe olives, drained
fresh mint, chopped
salt, to taste
fresly ground black pepper, to taste

12 oz. package whole wheat pita breads

Directions

Preheat oven to 400 degrees.

In a small bowl, combine the vinegar, 1 T. oil, 1-1/2 t. Greek seasoning and garlic set aside.

In a large bowl, combine the tomatoes, cucumber, feta cheese, onion, mint and olives. Salt and pepper, to taste. Drizzle with vinegar mixture and toss to coat. Chill until serving.

Cut each pita bread into eight wedges. Place on an ungreased baking sheet. Brush with remaining oil sprinkle with remaining Greek seasoning. Bake 6-8 minutes or until crisp.


Easy Chilaquiles with Greek Salsa & Avocado + 3 More Easy Gluten Free Recipes You’ll Love

Hi There Friends! What’s been going on in your life lately?

Besides eating these easy chilaquiles with greek salsa and avocado, I’ve been walking the puppy, creating gluten free recipes for verywell, playing with the puppy, chauffeuring my kids around town, taking the puppy to the dog park, cooking meals for my family, feeding the puppy, doing never ending piles of laundry, and cleaning up the mess left by the puppy .

In other words, my life lately has been all things related to food, kids, chores, and THE PUPPY!

Look how big my little guy Kai has gotten! He’s almost 9 months old now, and although he looks like he’s all grown up on the outside, on the inside he is pure, sweet, MISCHIEVOUS puppy!

Thank goodness for SIMPLE meals like these Easy Chilaquiles with Greek Salsa & Avocado, along with 3 other easy gluten free recipes I recently developed for verywell.com. The beauty of these recipes is that you can enjoy leftovers for quick lunch , and you can make a big old batch of my Greek Salsa and put on everything you eat.

Just don’t put it on the Wild Blueberry and Orange Scones I’m also sharing with you today. OK?

P.S. I told you this guy was a handful…

[Tweet “Easy Chilaquiles w/ Greek Salsa and Avocado + 3 More EASY #GF Recipes You’ll Love!”]


Watch the video: Mr. Bachata - Μάθε μου ft. Μαίρη Δούτση official video clip (January 2022).

Greek Salsa Recipe
black olive, italian dressing, feta cheese, coriander leaf, green chili, spring onion, tomato, sweetcorn
Great appetizer. Serve with tortilla chips. It's best to use rubber gloves when handling hot peppers.
1 Place all ingredients in a bowl toss lightly to blend. 2 Cover and refrigerate until rea.