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Greek Salsa

This is happy food, friends. Fresh, crunchy, flavourful, and filling without being heavy, this Greek inspired salsa is full of cucumbers, fire roasted peppers, red onions, garlic stuffed kalamata olives, crumbled feta, lemon and chopped parsley. Dip with pita chips or serve as a salad alongside grilled meat or fish. Opa! I know those garlic stuffed kalamatas can be hard to find, so if you can't lay your hands on them, simply use an equal amount of pitted kalamatas and add a large clove of garlic, peeled and minced, to the recipe.
Author Rebecca Lindamood


  • 1 seedless cucumber also known as an English cucumber, diced finely
  • 1 jarred fire roasted red pepper or a freshly roasted pepper, peeled and seeded, diced finely
  • 1- inch thick slice from a red onion minced finely
  • 1/2 cup garlic stuffed kalamata olives coarsely chopped
  • 1/2 cup feta crumbles
  • 1/4 cup packed, flat leaf or curly parsley leaves
  • 1 garlic clove peeled and minced or pressed
  • the juice and zest of 1 lemon


  • Finely mince the parsley leaves and add to a mixing bowl with the remaining ingredients. Refrigerate, tightly covered, or serve immediately with pita chips or alongside grilled chicken or fish.