Greek Salad Salsa

by Sally Burke on July 6, 2009

Greek Salad Salsa

Greek Salad Salsa

This is a great summer picnic recipe.

1 1/2 c crumbled feta

1 large ripe tomato, seeded and chopped (I usually use 4 romas)

3 green onions, sliced thin (or 1/4th of a red onion, diced)

1/2 English cucmber, diced (I use up to a whole)

1/2 c sliced black olives (yuck…I leave them out)

1/4 c minced flat leaf parsley (or curly, it doesn’t really matter)

1 T dried oregano

1 T dried dill

juice of 1/2 lemon

1/3 c olive oil

pepper to taste

Okay, so as you can see…this recipe is really flexible. It’s called “salsa” because you can chop everything real small and eat it with tortilla or pita chips.  I usually eat mine with a fork, so I chop larger.  The recipe calls for green onion, but I usually use red because I like a bit more onion flavor. I always chop my entire cucumber because I don’t want to have to eat half a leftover cucumber later. If you don’t have an English cucumber, you can use a regular cucumber, just be sure to spoon out all the seeds before chopping.  So, just throw everything into a bowl and mix well. Refrigerate for at least 2 hours before serving. You can make this up to one day ahead. Serves…6 with some leftovers.

As I was eating this tonight, I was thinking that with a bit more olive oil and lemon juice, this would make a good cold pasta salad with some bowtie pasta. Maybe some diced salami thrown in? Hmmm…

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