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Greek Salsa

Easy and quick to make with fresh and zingy ingredients, this Greek salsa is loaded with flavor and texture. Serve as a dip or topping for fish and chicken.
Greek salsa served in a small bowl with pita chips.

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.

Overhead shot of Greek salsa in a bowl with a spoon next to pita chips.

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.

For more dip recipes, be sure to try my red onion dip and green sweet chili sauce.

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.
Two photos to show the ingredients before and after mixing.
Side view of the salsa served in a blue bowl.

Recipe Variations

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

Can you use green or black olives in this salsa?

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.

How long does it keep?

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.

A spoon in a bowl of the salsa.

Serving Suggestions

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.
Scooping up the Greek salsa on a pita chip.

More Easy Recipes

If you’ve tried this recipe, be sure to leave a star rating and a comment below!

Greek salsa served in a small bowl with pita chips.

Greek Salsa Dip Recipe

Easy and quick to make with fresh and zingy ingredients, this Greek salsa is loaded with flavor and texture. Serve as a dip or topping for fish and chicken.
Print Pin Rate
Course: Appetizer, Dip
Cuisine: American, Greek
Diet: Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 127kcal
Author: Betty Davies



  • 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.


Calories: 127kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 480mg | Potassium: 201mg | Fiber: 1g | Sugar: 4g | Vitamin A: 423IU | Vitamin C: 14mg | Calcium: 116mg | Iron: 1mg

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