Everyone raves about this Greek Garden Salsa with crunchy toasted pita chips when I bring it to a gathering. It makes for an excellent appetizer for a large group. When I created this recipe, I wanted a salsa that had few Greek ingredients, that could be could be served with pita bread. I often have all these ingredients in my garden boxes, so it comes in handy to make at a moments notice. It can be made ahead of time, or even the day before. The pita chips may be made in advanced as well, just slip them into a sealed container or plastic bag. Leftover salsa can be used the next day for a topping on your eggs, chicken, fish, or meat.
Greek Garden Salsa with Pita Chips
This Greek salsa served with toasted pita chips explodes with fresh garden flavors. Make it ahead, cover and place in the refrigerator. It also makes a great salsa for fish, chicken or pork chops.
Ingredients
- 2 tomatoes, seeded, finely chopped
- 1 red, yellow, and green pepper finely chopped
- 1/2 red onion, chopped
- 1 14 oz. can of artichokes in water, drained and chopped
- 1 cup pitted kalamata olives, finely chopped
- 1/2 cup capers, drained
- 2 tablespoons fresh basil or parsley, finely chopped
- 1 teaspoon garlic, peeled, finely chopped
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1-2 tablespoons balsamic vinegar or red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Toasted Pita Chips
- 1 pkg. pita bread (6 breads)
- 1/2 cup extra virgin olive oil
- 1/4 cup sesame, poppy or fennel seeds toasted
Instructions
Salsa
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Place all the ingredients in a large bowl and gently mix.
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Make the vinaigrette below and add to the salsa.
Vinaigrette
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Place vinegar, salt and pepper in a small bowl and mix. Whisk in the olive oil slowly to emulsify. Pour over salsa.
Toasted Pita Chips
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Cut each bread in 1/8 wedges. Place on a sheet tray and brush one side of each piece with olive oil.
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Broil for 2-3 minutes until golden. Check the bread often, it browns quickly.
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Flip the pieces over, and brush with olive oil and add the seeds.
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Broil for 1-2 minutes until golden. Serve with the salsa.
Recipe Notes
This salsa can be made ahead without the vinaigrette. Cover and refrigerate and when ready to serve add the vinaigrette a couple of hours before serving.
Toasting the pita is very important in this recipe. It gives a crunch factor to this saucy soft salsa. It adds more flavor from the seeds, spice and olive oil. You may want to experiment and use a flavored olive oil such as lemon, garlic or basil.
This recipe is best if made the day ahead and refrigerated, and brought to room temperature before serving.
Enjoy your summer and serve fresh!
Mary
© 2010 – 2020, Mary Papoulias-Platis. All rights reserved.
{ 8 comments… read them below or add one }
Wow Mary, love your website! Thanks for sharing your ‘Greek Style.’ Love it!
Thank-you Nancy! Just getting started so many more to come!
You are the BEST Greek cook I know. Thanks for your awesome website.
Kit, thank-you! Come on over this summer for classes with the girls! I would love to teach you some of my favorites! Mary
Wow this is a great resource.. I’m enjoying it.. good article
This is a recipe I have used for many years. I hope you enjoy it as well!
Thanks for that blog,nice article
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