Greek Salsa

Sharing is caring!

It’s that time of year when I find myself trying to hold on to summer for just a bit longer. The garden is slowing down and the evenings have that little nip in the air, but I’m not ready to give in to fall as long as I still have tomatoes coming in!

I’ve been trying to use them in any creative way that I can, so I came up with a new salsa recipe—Greek Salsa. It is so fresh and delicious, packed with tomatoes, cucumber, olives, feta, lemon, oregano, and just a little heat. With all those Mediterranean flavors, you’ll think you’re dining right off the Aegean Sea.

Why You’ll Love This Greek Salsa

This salsa is fresh, tangy, salty, herby, and incredibly easy to make. There’s no cooking involved—just a little chopping, mixing, and some time in the refrigerator for all those flavors to come together.

For me, it was also the perfect way to use my cherry tomatoes and cucumber straight from the garden. If you don’t have a garden, everything is easy to find at your local grocery store or farmers market.

I especially love the combination of sweet cherry tomatoes with briny olives and salty feta. Then the fresh lemon and oregano brighten everything up.

And, of course, I added a Calabrian chili and just a touch of red pepper flakes. They don’t make the salsa overwhelmingly hot. They just give it a little kick and add to that wonderful umami flavor.

Ingredients You’ll Need

The ingredients are simple, but together they have so much flavor.

Tomatoes: I like using a colorful medley of cherry tomatoes because they are so sweet, but Roma tomatoes will work too.

Cucumber: I used a small cucumber from the garden. About half of an English cucumber is another good option.

Greek olives: This is one of the most important ingredients for giving the salsa its Greek flair. I found an olive medley with Kalamata and green olives that was perfect.

Feta cheese: You definitely need that salty, tangy feta. I found both my feta and olive mixture at Aldi. Aldi is really good for charcuterie meats and cheeses, so that was my go-to place!

Red onion and garlic: These add plenty of savory flavor and a little bite.

Lemon: The juice from half a lemon makes everything taste fresh and bright.

Oregano: I happen to have fresh oregano growing, so I used that in combination with dried oregano. If you don’t have fresh oregano, dried will give you all the flavor you need.

Calabrian chili and red pepper flakes: These are optional if you don’t like heat, but I really love what they add.

Olive oil, salt, and pepper: A generous drizzle of good olive oil brings the whole salsa together.

How to Make Greek Salsa

There really isn’t much to this recipe, which is one of the reasons I love it.

Start by dicing the tomatoes, cucumber, olives, red onion, garlic, and Calabrian chili. I like everything chopped fairly small so you can get a little bit of everything in each bite.

Add it all to a bowl along with the crumbled feta, oregano, red pepper flakes, fresh lemon juice, and olive oil.

Give everything a good mix and then taste before adding more salt. Both the olives and feta are already salty, so you may not need very much.

Then put the salsa in the refrigerator for about an hour. This gives all those Mediterranean flavors a chance to meld together and lets the chili kick in just a bit.

It gets even better after it has had some time to sit.

Tips for the Best Greek Salsa

Try to use the freshest tomatoes you can find. This is especially wonderful in late summer when tomatoes are sweet, juicy, and everywhere.

Dice the vegetables fairly evenly so the salsa is easy to scoop onto pita bread or crackers.

And definitely taste before adding extra salt. Between the feta cheese and olives, there is already quite a bit of saltiness in the bowl.

If you don’t like heat, simply leave out the red pepper flakes and Calabrian chili. But if you enjoy just a little heat, I recommend keeping them. They add flavor without taking over the salsa.

What to Serve With Greek Salsa

I love this simply served with warm pita bread, pita chips, or crackers. Honestly, it’s so good that it’s best just eaten fresh on a little piece of pita.

But don’t stop there.

You can also spoon it over grilled chicken or fish for an easy Mediterranean-style dinner. It would be wonderful with shrimp too, or alongside roasted potatoes and grilled vegetables.

We even enjoyed it spooned over scallops with butternut squash and pita bread and it turned something very simple into something that felt special.

And if you’re serving it as an appetizer, pour yourself an ice-cold glass of Rhoditis or rosé. That combination is hard to beat on one of those late-summer evenings when the air is starting to cool but you’re not quite ready for fall.

More Fresh Salsa and Summer Appetizers to Try

Love the fresh tomatoes, vegetables, and bright flavors in this Greek Salsa? Try one of these easy summer recipes next:

• Garden Fresh Salsa
• Peach Salsa
• Strawberry Mango Salsa
• Garden Cucumber Bites

Final Thoughts

Nothing beats this Greek Salsa on a warm night, even when there’s just that little coolness in the air.

It’s one of those recipes that tastes like summer in a bowl—sweet tomatoes, crunchy cucumber, salty feta and olives, fresh lemon, oregano, and just enough chili to keep things interesting.

Make this salsa, grab some pita, pour an ice-cold glass of Rhoditis, and imagine you’re sitting on Myrtos Beach.

I will do anything to hold on to summer for just a bit longer, and I hope this salsa helps you do the same!