Mediterranean Greek Salsa — a tasty spin on a pico de gallo style salsa using Mediterranean flavors. Perfect for serving as a snack or condiment.
Mediterranean Greek Salsa is a really tasty chopped salad with many uses. The ingredients are very similar to Greek Pasta Salad minus the pasta making it a great low-carb side salad. I like it best for topping Chicken Gyros or for scooping with homemade pita chips.
Mediterranean salsa ingredients
Red wine vinegar
This simple refreshing salsa is made with a few basic ingredients but can be adjusted to taste. Other additions might include black olives, feta, fresh garlic, and minced pepperoncini peppers.
How to make Mediterranean Greek Salsa
Make the salsa by peeling, removing the seeds, dicing the cucumber. Next, remove the seeds and membrane from the tomatoes and dicing it.
Add the tomato and cucumber to a mixing bowl with roughly chopped parsley, diced red onion, red wine vinegar, lemon, and kosher salt. Toss and serve.
Store Mediterranean Greek salsa in an airtight bowl with lid in the fridge for up to 2 days. It does not freeze well and should be eaten quickly. This recipe is enough for 2-4 adults to enjoy for topping or snacking.
Serve Greek salsa with pita chips, tortilla chips, naan wedges, or homemade chips made from low carb lavash bread. To make low carb lavash chips, simply cut the bread into wedges, spritz with olive oil spray, and bake at 400° for 3-4 minutes. Sprinkle with salt or preferred seasoning before serving.
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Mediterranean Greek Salsa
- 2 c Roma tomatoes diced
- 1 c cucumber diced
- ½ c red onion finely diced
- ¼ c fresh parsley minced
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- ¼ tsp kosher salt
- Add the tomato and cucumber to a mixing bowl with roughly chopped parsley, diced red onion, red wine vinegar, lemon, and kosher salt. Refrigerate until you’re ready to serve.