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Greek Salsa on a plate

Greek Salsa

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. 

Course Appetizer, Side Dish
Cuisine Greek, Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Yield 4 servings


  • 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)


  1. In a medium bowl, add the cucumber, tomatoes, onion, and olives. 

  2. Whisk the vinegar, olive oil, and oregano together. Pour over vegetables. Toss together and add salt and pepper to taste.

  3. Sprinkle with feta. Serve as a relish to chicken or fish or serve as an appetizer with pita chips.

Recipe Notes

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.