Greek Salsa



I buy too much feta cheese.  It’s not entirely my fault.  See, the Greek-owned store near me has like 5 kinds of feta, all of them delicious, and all of them pretty cheap.  (If you are buying the stuff in a plastic clamshell from your grocery store, STOP and get thee to an ethnic market, stat.) To top it off, the dudes at the counter are not the best at estimating weight. I’ll ask for half a pound and I inevitably come home with .83 lbs. of feta. Every time.

In addition to my copious amounts of feta, I had some leftover beets I roasted in the fridge, pitas in the freezer, and the makings for tzatziki. The stars were aligned for me to make Greek nachos—a recipe I will be sharing with you very soon. But first, I needed salsa for said nachos.

This salsa is pretty similar to what a chopped Greek salad would look like.  It’s a great appetizer that’s incredibly easy to make and keeps pretty well if you make it ahead of time and refrigerate it. Plus, it’s always nice to have something that’s a little more fresh and crisp than your standard dip.

I made the baked pita chips by slicing whole wheat pitas into triangles and then tossing with olive oil, salt and pepper. You can definitely flavor the pita chips more, like for instance with some oregano, but since I  used them as a base for nachos, I already had enough flavors going on, and opted to keep it simple.




Greek Salsa