Here is a Greek salsa that was demonstrated at Intel today.
Yield: 1 Quart
10 each Roma Tomatoes
1 each Red Onion – Small Diced
1/2 Cup Chopped Calamata Olives
1/4 Cup Crumbled Feta Cheese
4 fl. oz. Greek Vinaigrette (Recipe from Greek Salad posted on 2/8/12)
as needed Lavash or Crackers
1. Cut the tomatoes in half and, using a spoon, scoop out the insides and discard.
2. Small dice the tomatoes (to make it easier, cut them skin side down).
3. In a mixing bowl, combine all the ingredients and toss well.
4. Serve with lavash or crackers.
*This salsa is also great on toasted or grilled baguette slices.
*Another great use for this salsa is as a topping on Chicken or fish such as Tilapia, Salmon or Halibut. Serve the salsa at room temperature