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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.

Course Appetizer
Cuisine California Greek
Keyword salsa
Servings 4
Author Mary Papoulias-Platis


  • 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


  • 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



  1. Place all the ingredients in a large bowl and gently mix.

  2. Make the vinaigrette below and add to the salsa.


  1. 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

  1. Cut each bread in 1/8 wedges. Place on a sheet tray and brush one side of each piece with olive oil.

  2. Broil for 2-3 minutes until golden. Check the bread often, it browns quickly.

  3. Flip the pieces over, and brush with olive oil and add the seeds.

  4. 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.