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Greek Feta Salsa

August 21, 2013


Recipes Side Dish Snack Kelly Hutchinson 25 Comments

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.

Greek Salsa

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!

Greek Salsa

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.

Greek Feta Salsa
Author: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Chop all veggies into small pieces.
  2. Mix veggies with feta.
  3. Add dashes of cayenne, if using, and stir in along with vinegar.
  4. Best served the same day or within a few hours. If you store overnight, there will be a little extra liquid in the bottom.
Notes
A few dashes of cayenne will add a kick and some extra flavor. Omit if desired.
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.
Nutrition Information
Calories: 110 Fat: 5g Carbohydrates: 10g Fiber: 2g Protein: 9g

 

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25 Comments
    The Domestic Rebel Aug 26, 2013

    Greek salsa!? Amazeballs!! I want this on everything, including on a regular spoon being shoveled at lightspeed into my mouth.

    Reply
    Shelley @ Two Healthy Kitchens Aug 24, 2013

    This looks fantastic! The pickled beets are a brilliant little twist! Yum! Wish I was eating it right now (and it’s only breakfast time!)! Oh – and one of my current fave hummus recipes is this Edamame Hummus. Inspired by Trader Joe’s version, it’s super quick, easy and healthy. Give it a try! Another use for those pita chips! http://www.twohealthykitchens.com/?p=1098

    Reply
      Kelly Aug 24, 2013

      Thanks, Shelley! I’ll check it out :)

      Reply
    Becky @ Olives n Wine Aug 23, 2013

    This is totally my kinda salsa! It looks like a great variation to the traditional Mexican-type salsa plus it would be perfect to set out at a party :)

    Reply
    Abbie @ Needs Salt Aug 22, 2013

    This salsa looks so delicious! I love the flavor of Greek salads. (especially kalamata olives. <3) This would be totally fabulous on falafel!
    Pinning!
    Oh, and I love how you included the pita chips in the background. :)

    Reply
      Kelly Aug 22, 2013

      Thanks, Abbie! I’m pretty obsessed with kalamata olives, too. Started with around 20 and only ten actually made it to the cutting board and salsa :-D

      Reply
    Reeni Aug 22, 2013

    Such a unique and delicious looking salsa! I am loving the pickled beets! Perfect for homemade pita chips.

    Reply
    Em @ Love A Latte Aug 22, 2013

    •2 1/2 cups of canned chickpeas, drained and rinsed
    •1/3 cup of freshly squeezed lemon juice
    •1/4 cup of tahini
    •2 cloves of garlic, crushed
    •1-2 tablespoons of olive oil
    •pinch of freshly ground black pepper
    •1 teaspoon of salt
    •1/3 cup of water
    •parsley and olive oil to garnish
    I found this recipe – looks like one I’ve done in the past! :)

    Reply
      Kelly Aug 22, 2013

      Thanks! Maybe I’ll bust out my food processor and give it a try this weekend

      Reply
    Ashley Bee Aug 22, 2013

    Oh yum, this looks so good! I love Greek inspired dishes, especially with hummus. I actually think I could eat feta and greek olives forever and be just fine with it, lol.

    Reply
    Natalie Aug 22, 2013

    This salad looks great! Love greek flavor and the addition of beets!

    Reply
    Todd @ HonestlyYUM Aug 21, 2013

    This looks so delicious Kelly! I would eat that whole tray on its own in a single sitting.

    Reply
      Kelly Aug 21, 2013

      Thanks, Todd. It took some seriously willpower to save it for pictures :)

      Reply
      Kelly Aug 21, 2013

      I definitely ate a few big spoonfuls on its own! Thanks, Alex

      Reply
    Em @ Love A Latte Aug 21, 2013

    Ok, this looks way better than hummus!!! Super simple hummus – can of chickpeas, tahini, olive oil, and lemon juice – done! :)

    Reply
      Kelly Aug 21, 2013

      How much do I use of each?

      Reply
    Joanne Aug 21, 2013

    I am totally making this for us to keep on hand! We have so much cucumber in the fridge and I’d actually like it this way!

    Reply
      Kelly Aug 21, 2013

      cumber is normally not one of my favs, but it’s so good in this! Let me know how you like it :)

      Reply

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