Greek Salsa: The Easiest Thing I Make That Always Gets Compliments

Okay, hear me out: this “salsa” isn’t your Tex-Mex kind of salsa—it’s something different. Brighter. Crisper. A little salty, a little tangy, with just the right amount of herby goodness. And every single time I bring it to a cookout or set it out with a bowl of pita chips, someone leans in with that “what is this magic?” face.

The funny thing is, it started as a fridge cleanout. I had leftover cucumbers from a tzatziki night, tomatoes that were going soft, and a wedge of feta I couldn’t let go to waste. Next thing you know, I tossed it all in a bowl, hit it with lemon juice and olive oil, and gave it a swirl.

Boom. Greek Salsa was born. And now? It’s my no-brainer go-to when I need something fresh, flavorful, and basically foolproof.

Why You’ll Keep Coming Back to This

Let me count the ways…

• No cooking. None. Zero. Nada. (Great for hot summer days!)

• Pairs with everything. Grilled chicken, fish, lamb, or just some warm pita.

• Meal prep dream. Make it in advance—it only gets better in the fridge.

• It’s healthy-ish. Veggie-packed and naturally gluten-free.

• Crowd-pleaser. It always disappears before the main dish does.

What You’ll Need + Easy Swaps

Let’s go ingredient by ingredient, and I’ll toss in a few of my kitchen notes—just between us.

• Cucumber: English cucumbers are ideal (no seeds, no peeling needed), but regular ones are fine—just peel and de-seed so it’s not watery.

• Tomatoes: I use Roma or beefsteak for their meatiness, but any juicy tomato will do. Even grape tomatoes sliced in half work in a pinch.

• Red onion: Go small on the dice. Or, if you’re like my husband who thinks raw onion is too much, soak the diced onion in cold water for 10 minutes before mixing it in.

• Black olives: Honestly, I prefer Kalamata, but you do you. Just make sure they’re pitted. No one wants an emergency dental situation.

• Lemon juice & olive oil: Use real lemon juice and your good olive oil—the one you save for dipping bread. You’ll taste the difference.

• Dill & oregano: Dried oregano works great. For dill, use fresh if you’ve got it—it adds that little extra “something.” Otherwise, dried is totally fine.

• Feta cheese: Crumble it yourself if possible. Pre-crumbled can be dry and kinda flavorless. I always add this right before serving so it stays creamy and distinct.

How to Make It: So Easy It Feels Like Cheating

This is more of a toss-together than a “recipe,” but here’s how I do it:

1. Chop your veg. Combine cucumber, tomato, red onion, and olives in a big bowl.

2. Whisk the dressing. In a small bowl, mix lemon juice, olive oil, oregano, dill, salt, and pepper. Give it a good whisk—get that emulsification going.

3. Pour and chill. Drizzle the dressing over your chopped veggies, toss gently, and pop the bowl in the fridge. Let it hang out there for about an hour.

4. Add feta. Right before serving, fold in the crumbled feta. Don’t stir too hard—you want soft chunks, not feta paste.

5. Serve it up! I love it with pita chips, warm naan, or even grilled shrimp skewers. It’s a side, a dip, and a topping—all in one.

Want to Fancy It Up a Bit?

Totally optional, but these are fun if you’re feeling fancy:

• Add diced avocado for a creamy twist.

• Stir in a handful of chickpeas to make it heartier.

• Top with toasted pine nuts or slivered almonds for crunch.

• Mix in chopped fresh mint or parsley for garden vibes.

• Use it as a topping for grilled salmon, especially with a drizzle of tahini over the top. (Trust me.)

Storing & Leftovers

Greek Salsa is one of those things that actually improves the next day—like chili or pasta salad. The flavors really cozy up together in the fridge overnight.

• Refrigerate in a sealed container for up to 3 days.

• Wait to add the feta if you’re prepping ahead of time.

• No freezing, please. Cucumbers don’t like the cold that much.

• Got leftovers? Toss it with quinoa or arugula and call it lunch.

Let’s Talk—What’s Your Favorite Twist?

I can’t tell you how many times I’ve made this and someone has added their own touch—jalapeños, sun-dried tomatoes, even grilled corn once (surprisingly good!). So if you put your own spin on it, come back here and tell me. I read every comment.

And if you’re here because you’re just starting to dip your toes into Mediterranean flavors—welcome. You’re going to love the ride.

Catch you next time,

Greek Salsa

Print Recipe Pin Recipe

Prep Time 1 minute min

Course Appetizer, Side Dish

Cuisine Greek, Mediterranean

Ingredients

  

• 1 1/4 cups diced cucumber
• 1 cup diced Roma or beefsteak tomatoes
• 1/2 diced red onion
• 1/4 cup sliced black olives
• 1 1/2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon dried dill weed
• salt and pepper to taste
• 1/2 cup crumbled feta cheese
• pita chips or wedges for serving

Instructions

 

• In a large bowl, combine diced cucumber, tomatoes, red onion, and black olives.
• In a small bowl, whisk together lemon juice, olive oil, oregano, dill, salt, and pepper until well mixed.
• Pour the dressing over the vegetable mixture and toss until evenly coated. Cover and refrigerate for 1 hour.
• Just before serving, gently fold in the feta cheese.
• Serve chilled with pita chips, wedges, or as a side dish with grilled meats or fish.

Notes

Make ahead for the best flavor—just fold in the feta cheese right before serving to keep it fresh and crumbly.

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