Greek Salsa Recipe (Mediterranean Appetizer Dip)
This Greek salsa is a fresh and flavorful chopped dip made with cucumber, tomato, olives, and feta cheese. Perfect for summer entertaining or as an easy appetizer with pita chips or sliced baguette.
Servings: 4 servings
Calories: 183Kcal
Ingredients
- 2 roma tomatos
- 1 large seedless cucumber
- ½ small red onion
- ⅔ cup crumbled feta cheese (block is fine, just cut into small pieces)
- ½ cup chopped olives I used Kalmata
- 2 teaspoon fresh dill if using dry dill weed - use 1 teaspoon
- 2 tablespoon olive oil
- ½ medium lime squeezed juice
- salt and pepper to taste
Instructions
- Chop all ingredients to a similar fine size.
- Combine all chopped ingredients.
- Add olive oil, lime juice and feta. Gently stir until combined.
- Serve with thin slices of baguette, pita chips or pita crackers.
Notes
If you are in a hurry, you can save chopping time by using your food processor!
Storage Leftovers tend to get liquidy since all the veggies are chopped. I try to make only what I need. This can be refrigerated for a day or two, however you may have to pour off the liquid and add more olive oil, lime juice and dill.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1g | Calories: 183Kcal | Carbohydrates: 9g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 554mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 771IU | Vitamin C: 14mg | Calcium: 156mg | Iron: 1mg