Last Updated on February 25, 2021 by Betty Davies
Vibrant and bursting with flavor, this Greek salsa is loaded with Mediterranean ingredients for a tangy dip or topping. Simple to make with fresh ingredients that are tossed in a balsamic and lemon dressing.
Mix up your dip game with this delicious Greek Salsa – it’s a Greek salad in appetizer form!
Super simple and easy to make, the salsa is dressed in balsamic vinegar and lemon juice for a bite full of flavor. Super bright and colorful and full of fresh ingredients, every bite is the perfect balance of salt, acid and fat.
Why you will love this recipe!
- Make ahead: This is a great option if you are planning a bit of a party as it can easily be made ahead.
- Quick and easy: Made with simple ingredients, a bowl of this salsa dip takes no more than 10 minutes to make.
- Versatile: This is great to serve up as a dip, but it also makes an amazing topping or side dish for lots of main meals.
- Dietary info: This Greek salsa is vegetarian, gluten-free and low carb.
- Vegetables: Cucumber, tomatoes, red onion, olives
- Feta: This Greek crumbly cheese is salty, tangy and creamy, and works so well with the other flavors and textures in this salsa.
- Dressing: Black pepper, balsamic vinegar, extra virgin olive oil and lemon juice.
How to make Greek Salsa
Be sure to scroll down for the full recipe!
- Add all the ingredients to a bowl (photo 1).
- Mix until well combined (photo 2).
- Let sit in the fridge for 30 minutes to let the flavors develop.
This Greek salsa is pretty awesome as it is, but you can easily make a few swaps and additions to make it your own.
- Not got feta? Cotija or goats cheese make good substitutes and fresh sliced halloumi will work too.
- Add in other veggies. A finely sliced bell pepper will add a great crunch.
- Add some herbs. Stir in a teaspoon of dried herbs, oregano would work great. Or, mix in some fresh parsley.
Frequently Asked Questions
I used kalamata olives in this recipe. They have a much more juicy taste, are more meaty and they are less salty compared to black olives. You can use green or black olives in this recipe, but, for the same reason you should use extra virgin olive oil rather than regular, the end result is much more balanced and flavorful.
This recipe will keep well, covered in the fridge, for around 3 days. Be sure to keep the bowl covered so that the feta cheese doesn’t dry out. The tomatoes and cucumbers will start to release their juices while sitting, you can drain this off if you like.
This Greek salsa is great served up as an appetizer dip with crackers or pita chips for liberal scooping. It’s also great served over baked chicken or fish and will liven up even the most basic of meals. It’s a great addition for picnics, BBQs and potlucks.
Recipe Notes and Tips
- Cut the tomatoes, olives and cucumber into very small pieces. This is meant to be served as a dip, so you want it to be scoop-able.
- Use the freshest ingredients you can for the best flavor. Don’t be tempted to use bottled lemon juice and use a good quailty extra virgin olive oil and balsamic vinegar.
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Greek Salsa Dip Recipe
- ½ cucumber
- 12 to 14 cherry tomatoes
- ½ cup kalamata olives
- ½ cup (3.5 ounces / 100g) feta
- ¼ red onion
- ¼ teaspoon black pepper
- 1½ tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- squeeze of fresh lemon juice
- Cut all of the veggies into small pieces and place in the bowl.
- Add the pepper, vinegar, oil and lemon juice.
- Mix to combine.
- Let sit in the fridge for 30 minutes to allow the flavors to develop.