Name: Greek Salsa Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 1/4 cups Roma tomatoes, seeded and diced; 1 cup seedless cucumber, diced (about half a cucumber); 1/3 cup red onion, chopped; 3/4 cup Kalamata olives, seeded and chopped; 1/2 cup feta cheese; 1/2 teaspoon kosher salt (or to taste); 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano); 2 tablespoons olive oil; Juice of half a lemon

Introduction

Greek Salsa is a fresh and flavorful blend of Mediterranean ingredients that works perfectly as a dip, topping, or side. With juicy tomatoes, crisp cucumber, briny olives, and tangy feta, it brings a delightful burst of taste to any meal.

A white bowl filled with a colorful salad sits on a round wooden board. The salad has three main layers: the bottom layer is diced green cucumber and red tomato pieces; on top, there are slices of dark purple olives and finely chopped red onion mixed with bits of green parsley; sprinkled all over the salad are small white crumbles of cheese. Around the board, there are small sprigs of green parsley, a cut lemon with a bright yellow color, and crisp, light brown crackers. The surface beneath the board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups Roma tomatoes (seeded and diced)
1 cup seedless cucumber (diced, about half the cucumber)
1/3 cup red onion (chopped)
3/4 cup Kalamata olives (seeded and chopped)
1/2 cup Feta cheese
1/2 teaspoon kosher salt (or to taste)
2 teaspoons fresh oregano (chopped, or 1 teaspoon dried oregano)
2 tablespoons olive oil
The juice of half a lemon

Instructions

Step 1: Combine the diced tomatoes, cucumber, chopped red onion, Kalamata olives, and Feta cheese in a large bowl.
Step 2: Add the kosher salt, fresh or dried oregano, olive oil, and lemon juice to the bowl.
Step 3: Mix all the ingredients thoroughly until well combined.
Step 4: Taste the salsa and adjust seasoning with additional salt or lemon juice if needed.
Step 5: Refrigerate the salsa for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

For a spicier kick, add a small amount of finely chopped jalapeño or chili flakes.
Substitute fresh oregano with a mix of fresh parsley and dill for a different herb flavor.
Use cherry tomatoes if Roma tomatoes are not available; just halve them instead of dicing.
If you prefer, replace the Feta cheese with crumbled goat cheese for a creamier texture.

Storage

Store the Greek Salsa in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It is best enjoyed fresh but can be enjoyed cold or at room temperature. Avoid freezing as the texture may change upon thawing.

How to Serve

A close-up of a white bowl filled with a colorful salad made of diced red tomatoes, green cucumbers, chopped purple onions, whole sliced black olives, and small white feta cheese crumbles mixed together. A crispy light golden chip is held by a woman's hand above the bowl, topped with a layered mix of the salad ingredients, showing red tomatoes, green cucumber, black olives, purple onions, and white feta cheese on the textured chip. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa ahead of time?

Yes, making it a few hours in advance helps the flavors blend nicely. Just keep it refrigerated until ready to serve.

Is this salsa gluten-free and vegan?

This salsa is naturally gluten-free. To make it vegan, simply omit the Feta cheese or substitute with a plant-based cheese alternative.

Greek Salsa Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

This Greek Salsa is a fresh and vibrant Mediterranean-inspired condiment combining juicy Roma tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. Infused with fresh oregano, lemon juice, and olive oil, it’s a versatile salsa perfect for topping grilled meats, serving with pita chips, or adding a flavorful twist to salads and sandwiches.

Author: Lena
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: About 2 cups 1x
Category: Condiment
Method: No-Cook
Cuisine: Greek
Diet: Vegetarian

Ingredients

Scale

Vegetables and Fruit

1 1/4 cups Roma tomatoes, seeded and diced
1 cup seedless cucumber, diced (about half a cucumber)
1/3 cup red onion, chopped

Other Ingredients

3/4 cup Kalamata olives, seeded and chopped
1/2 cup feta cheese
1/2 teaspoon kosher salt (or to taste)
2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
2 tablespoons olive oil
Juice of half a lemon

Instructions

Combine Ingredients: In a large bowl, add the diced Roma tomatoes, seedless cucumber, chopped red onion, chopped Kalamata olives, and feta cheese.
Add Seasonings: Sprinkle the kosher salt and chopped fresh oregano (or dried oregano) over the mixture.
Dress the Salsa: Pour in the olive oil and squeeze the juice of half a lemon into the bowl.
Mix Well: Stir thoroughly until all ingredients and seasonings are evenly combined.
Adjust Flavor: Taste the salsa and adjust salt or lemon juice as needed to suit your preference.
Chill Before Serving: Refrigerate the salsa for at least 30 minutes to allow flavors to meld and serve chilled.

Notes

For best flavor, use fresh oregano if available; dried oregano can be used as a substitute.
Chilling the salsa for at least 30 minutes enhances the taste by allowing the ingredients to meld together.
This salsa pairs wonderfully with grilled chicken, fish, or as a topping for pita bread and crackers.
To keep the salsa fresh longer, store in an airtight container in the refrigerator and consume within 2-3 days.

Keywords: Greek salsa, Mediterranean salsa, feta salsa, healthy salsa, no-cook salsa, fresh tomato salsa, cucumber salsa, Kalamata olives salsa