Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip — you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. 
It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients — tomatoes, cucumber, hot peppers, olives, feta cheese — it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.
From Sips and Apps by Kathy Casey
Ingredients
Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced
Directions
- Make pita crisps: Preheat oven to 450°F.
- Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
- In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
- On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
- Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.
Makes 4 cups.
Print recipe with images | without images
Balenciaga
this is very similar to an arabic dish called fattoush, which has chopped tomatoes, cucumbers, lemon, basil, mint, olive oil and salt. its topped with baked pita chips
1I've noticed a huge overlap between Middle Eastern and Greek foods, like the grape leaves, obsession with lamb, and even the thick yogurt.
2I ate some of this from party's fridge last night and it WAS killer! I completely forgot I was eating vegan for a week!
3Looks delicious! I wish hubby liked olives. Sometimes he makes things so difficult.
4I definitely want to try making this one!
5I think I would try a little bit.
6looks very tasty.
7Whatever culture it's from I'm eating it
and I have lots of garden goodies ready to
make it right now.
8Post New Comment
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