Today I’m kicking off the the first of many appetizer recipes that would be perfect for your Superbowl party line up. I’ve never met a tailgate or bowl game party that I didn’t like. The atmosphere is upbeat and energetic, the food is comforting and easy and constant nibbling is expected and encouraged. It’s like you’re given a free pass to gamble and blow some of your New Year resolutions all at once.
This salsa, however, will keep some of the most devoted healthy eaters on track while enticing the most indulgent party goer. Loaded with traditional Greek salad ingredients, this salsa is best when scooped with a crispy pita chip, but I’ve been known to use sliced cucumbers or red bell peppers as well.
Don’t even get me started on how delicious it is atop roasted chicken or grilled fish.
Greek Salad Salsa with Pita Chips
Listed below is the recipe as it appeared in The Junior League at Home. I used the recipe as a guide based on what I had on hand and adjusted the ingredients to my own liking. My substitutions and adjustments are listed in the notes below.
1-1/2 cups (8 ounces) crumbled feta cheese
1 large ripe tomato, seeded and chopped
3 scallions, including green portions, thinly sliced
1/2 cucumber, peeled, seeded and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste
Pinch of salt
Toasted pita chips
In a medium bowl, combine all ingredients except the pita chips and gently mix. Cover and refrigerate for at least 2 hours or up to 1 day. Serve with toasted pita chips.
- I cut back on the amount of feta cheese and used about 3/4 cup in total. I do not recommend adding the feta until you’re ready to serve, and then very gently toss together. It breaks up a lot and can make the dip look like a cloudy mess.
- I only had small grape tomatoes available and when seeded and chopped they amounted to about 1 cup. I picked up a couple of hot house tomatoes at my farmers market and added those as well. I probably had close to 1-1/2 cups of tomato.
- I used a combination of Japanese and English cukes. I like the dip better with the cucumber peels left on, so I recommend English cucumbers.
- I used Kalamata olives, which have a strong flavor and salty bite. I probably used 1/4 cup in total.
- I used the full amount of scallions, but I added some red onion just before serving. I had to refrigerate the dip for 1 day before eating it and the green onion flavor was too mild at serving time. If you’re making and eating the salsa on the same day, go with the green onions. If you’re it making ahead, be prepared to bump up the flavor by having some red onion on hand.
- Keep the amount of parsley as is, just make sure to mince it well.
- I don’t care for fresh oregano, so I used about 1/2 teaspoon of dried oregano.
- I didn’t have fresh dill on hand, but I never put this in my Greek salad anyway so it was not missed.
- Instead of the lemon juice, I used a couple of tablespoons of red wine vinegar. And I used about 3 tablespoons of olive oil. I thought 1/3 cup was WAY too much.
- If you’re going to eat the salsa in a few hours, go ahead and add the oil and vinegar but hold off on the feta until just before serving. You want the flavors to marry, but you don’t want the vinegar to make everything soft and soggy.