Greek Feta Salsa
If you were wondering why I had Josh making pita chips earlier in this week, this is why! You probably thought I was going to make hummus, but that really scares me. If you know a super easy, delicious recipe for hummus then send it my way and maybe I’ll try it. But this time, I needed Josh in the kitchen while I was chopping veggies for this beauty.
If you can’t remember, I love Greek salad, especially on pizza. My love couldn’t be contained to just salad bowls and pizzas, it had to spread to delicious dips. This is perfect with Monday’s pita chips, on a sandwich (oooh, falafel anyone?), or on a chickpea taco. Uses are pretty endless, and I’d love to hear how you use it if you make it!
I omitted traditional tomato from my salsa and also didn’t include any onion. Feel free to add those in, if you’d like. I didn’t have any tomato on hand and the onion totally slipped my mind when I made this the first time, but I loved it that way. It didn’t have any overpowering flavors (like onion) and it wasn’t a wet mess from tomato.
- ½ lb bell peppers (any color or mix)
- 10 pitted kalamata olives
- 5 oz low fat crumbled feta (Vegans: omit or use a tofu feta recipe)
- Small cucumber
- 10 slices of pickled beets or 3 – 4 small pickled beets
- 2 – 3 dashes cayenne pepper, optional
- 1 tbsp red wine vinegar
- Chop all veggies into small pieces.
- Mix veggies with feta.
- Add dashes of cayenne, if using, and stir in along with vinegar.
- Best served the same day or within a few hours. If you store overnight, there will be a little extra liquid in the bottom.
This dip pairs best with these pita chips, which are seasoned with complementing flavors. For more complex flavor, you can use 1 tbsp Greek salad dressing in place of the vinegar.