Greek Salsa has cucumbers, tomatoes, onion, and feta tossed in a vinaigrette. Add a pinch of oregano to up the flavor. This recipe can be served with pita chips or as a Greek relish on chicken or fish. To be honest, I often just eat it with a fork without anything else!
Let’s be honest. The whole food blogging thing is really a facade. All of us are spending our days taking beautiful photos of gourmet food and then feeding our families mac n’ cheese for dinner at night. The less pleasant reality of it is that my kids won’t always eat what I take photos of, although I always try. I never waste food. I always eat it or find someone who will…just might not be my kids.
So whenever I see a gorgeous photo I admire it and then think, “But really…what are you eating for lunch?” Haha.
Today I’m going to be so bold as to share what I’m really eating for lunch. Sometimes the best recipes are those that you have to think, “Is this even a recipe or just something I throw together?”
WHAT IS IN GREEK SALSA?
Here it is. Tomatoes, diced cucumbers, red onion, Kalamata olives, red wine vinegar, a little Olive oil, a pinch of oregano, and salt and pepper.
GREEK SALSA vs. GREEK RELISH
Greek Salsa…err relish. Why am I torn on calling this a salsa? Because 99% of the time I eat it over chicken or fish. Or just as a side dish and eat it with a fork. There’s nothing more refreshing! It’s like the Greek version of Pico de Gallo. Or a Greek version of this Corn Salsa.
If I am bringing this to a BBQ or potluck, I make it more of a Greek Salad. I double the recipe and cut everything a little bigger so that it’s more substantial.
Full disclosure: I don’t like Kalamata olives. If I’m making it just for me, I’ll leave them out. To make it authentically Greek, Kalamata olives are part of the deal.
A picture of my actual lunch. Grilled chicken with Greek salsa/relish on top. Because it’s healthy you can eat loads of it and not feel guilty at all.
CAN I MAKE THIS GREEK SALSA AHEAD OF TIME?
Yes. I usually make a big batch of it and store it in the fridge for a couple of days. If you do this, leave off the feta and sprinkle it on top as you eat it. The veggies will tend to give off some liquid the longer it sits so just pour that off and you’re good to go.
OTHER GREEK RECIPES:
Greek Salsa - cucumbers, tomatoes, onion, and feta tossed in a vinaigrette. This recipe can be served with pita chips or as a Greek relish on chicken or fish.
- 1 1/4 cups seeded and diced English cucumber
- 1 cup grape tomatoes, quartered
- 1/2 red onion, diced
- 1/4 cup pitted Kalamata olives quartered or whole depending on preference
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon olive oil (I leave this out if I'm trying to lower calories)
- pinch of dried oregano
- salt and pepper to taste
- 1/4 cup crumbled feta cheese
- pita chips (optional)
In a medium bowl, add the cucumber, tomatoes, onion, and olives.
Whisk the vinegar, olive oil, and oregano together. Pour over vegetables. Toss together and add salt and pepper to taste.
Sprinkle with feta. Serve as a relish to chicken or fish or serve as an appetizer with pita chips.
You can make this ahead of time. I usually make a big batch of it and store it in the fridge for a couple of days. If you do this, leave off the feta and sprinkle it on top as you eat it. The veggies will tend to give off some liquid the longer it sits so just pour that off and you're good to go.