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Greek Salsa Recipe 2009-09-10 16:15:15

Greek Salsa With Pita Crisps

Greek Salsa With Pita Crisps

From Sips and Apps by Kathy Casey


  1. Pita Crisps
    6 large pocket-style pita breads (about 12 ounces total)
    3 tablespoons olive oil
    3/4 teaspoon kosher salt
    3 tablespoons extra-virgin olive oil
    2 tablespoons fresh lemon juice
    1 1/2 teaspoons red wine vinegar
    2 tablespoons chopped fresh oregano
    1/4 cup chopped fresh flat-leaf parsley
    1/4 teaspoon salt
    1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
    3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
    1/4 cup minced red onion
    1 1/2 teaspoons minced fresh garlic
    1 small yellow bell pepper, seeded and finely diced
    1 cup (about 4 ounces) crumbled feta cheese
    1/3 cup pitted kalamata olives, finely chopped
    2 to 2 pickled or fresh hot cherry peppers, stemmed and minced


  1. Make pita crisps: Preheat oven to 450°F.
  2. Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
  3. In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
  4. On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
  5. Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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