Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Greek Salsa

Recipe from: Marni Ulch
Servings: 4 to 6, about 4 cups

A great and different twist on the ol' chips and dips course. Also great as a type of relish, served over baked chicken breasts or grilled fish.

1 large cucumber, seeded and chopped
1 large tomato, seeded and chopped
3 green onions, chopped
2 ½ ounces sliced black olives, drained
½ cup fresh parsley, chopped
8 ounces feta cheese, crumbled
½ lemon, juice of
⅓ cup olive oil
1 ½ teaspoons dried oregano
1 ½ teaspoons dried dill weed
fresh ground black pepper

Combine first 6 ingredients in a large bowl. Set aside. In small bowl, combine remaining ingredients. Pour over vegetable mixture and toss well. Cover and chill 2 to 24 hours. Serve with pita chips or tortilla chips.

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