Skip to main content

Greek Salsa

Jackie Fo Recipe by
(0 reviews)
Greek Salsa
  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 14
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Greek Salsa

A Mediterranean spin on Betty Crocker's™ classic salsa! The Greek flavors will knock your socks off!

Ingredients

3
large tomatoes, seeded, diced (3 cups)
1/2
large red onion, diced
1
small green bell pepper, finely chopped (1/2 cup)
1
large cucumber , finely chopped
1
can kalamata olives, finely chopped
2/3
cup finely crumbled feta cheese
3
cups romaine lettuce, finely chopped
1/2
teaspoon salt (or to taste)
1/2
teaspoon pepper (or to taste)
1
teaspoon oregano
1/3
cup olive oil (more or less if desired)
1/4
cup red wine vinegar (more or less if desired)

Directions

  • 1 In large glass or plastic bowl, mix all ingredients.
  • 2 Cover; refrigerate at least 1 hour before serving to blend flavors.
  • 3 Serve with pita chips.
See Step By Step

Step By Step  

Heirloom Twist: Greek "Salsa"

As prepared by Jackie Fo,

We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.


Today's twist: JackieFo.'s Greek Salsa Recipe, a version of Betty's classic Salsa.



Betty cooked everything, from meatloaf to salsa. In fact, her fresh tomato salsa has been a classic for many years, according to the Betty Crocker cookbook. The all-new cookbook raves about the salsa, calling it a “traditional Southwestern-style salsa bursting with fresh tomato flavor.” I have to agree; you just can’t go wrong with Betty!

greek salsa and betty crocker cookbook

But being the experimenter (is that a word?) that I am, I decided to try a more Mediterranean version of her salsa classic. Not to challenge Betty (because I would never do that!), but to simply put a twist on an old favorite.

I strayed from the tomato-based, pico de gallo–type salsa by creating a Greek Salsa. Similar to the flavors of a Greek salad, this salsa is light and flavorful and perfect to serve for any occasion.

greek salsa recipe ingredients

This recipe calls for tangy ingredients such as feta cheese, red onion, green pepper, kalamata olives, cucumbers, tomatoes, oregano, olive oil and red wine vinegar. You want to use romaine lettuce as a base, as it has the hard ribs in the center of the lettuce that provide a great crunchy texture for your salsa.

chopped red onion for greek salsa

Using a very sharp knife (BE CAREFUL!), chop up your ingredients very finely.  Save yourself a finger or two by lightly chopping the ingredients in a food processor instead of chopping by hand. Once you have chopped everything, mix it all together with olive oil, red wine vinegar and oregano. Add salt and pepper if needed. Depending on how chunky you want the salsa, continue adding the liquid until you achieve the desired consistency.

Do NOT serve this with tortilla chips! Instead, serve with pita chips. There are great brands already bagged and ready to go in the grocery store, or you can make your own very simply by cutting pita bread into triangles, drizzling in olive oil and salt, and baking until crisp.

There are so many fun variations to this salsa, so feel free to pick and choose ingredients! This would make a GREAT bruschetta spread on a toasted crostini, as well. For a fabulous presentation, serve scoops of the salsa inside a hollowed-out green pepper for individual sized portions!

finished greek salsa

And let’s not forget Miss Betty. Pair her classic salsa recipe with the Greek version and any other kind of salsa for a wonderful variety of options and a serious flavor sensation! Thanks for the inspiration, Betty!

More Heirloom Recipes on Tablespoon.com!


Check out twists from other Tablespoon bloggers as we celebrate the new Betty Crocker Cookbook all week long:

[cookbook]
See Recipe
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet