Greek Salsa

Here is a Greek salsa that was demonstrated at Intel today.
Greek Salsa
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


This entry was posted in Recipes.

One comment on “Greek Salsa

  1. Jackie Christensen says:

    Not only PRETTY, but So Vey Good.

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