Greek Salsa

Here is a Greek salsa that was demonstrated at Intel today.
Greek Salsa
Yield: 1 Quart

Ingredients
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

Procedure
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.

Note
*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

 

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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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