Greek Salsa
Posted: | Categories: Recipes | Tags:add me to a bowl salad summer
Greek Salsa
Melissa Ben-Ishay
As soon as you start seeing bright red tomatoes at the market, make this salad. It’s similar to the tried-and-true Mediterranean Chopped Salad, with tomatoes grated directly into the dressing. The tomato juice gives it a salsa vibe, and the olives and oregano add Mediterranean flavor. The juice is so good you’ll want to drink it.
Ingredients
2 Roma tomatoes
3 mini cucumbers
¼ red onion
¼ cup Kalamata olives
1 large tomato (whatever looks best!)
¼ cup feta (I like Bulgarian feta)
1 garlic clove
½ teaspoon salt
Black pepper
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano, chopped
Juice of ½ lemon (about 2 tablespoons)
Directions
- Finely chop the Roma tomatoes, cucumbers, onion, and Kalamata olives. I like to do a ¼” or ½” chop. Add to a large bowl. Crumble the feta on top.
- Using the wide holes of a box grater, grate the large tomato and add to the bowl. Grate the garlic directly into the salad using a microplane, then add the salt, pepper, olive oil, oregano, and lemon juice. Stir well to combine.
- Serve immediately as a dip, condiment, or on toast. It’s also great in a pita with chicken shawarma.
