Oil Free Greek Salsa! Get the party started with this fun, Greek-inspired twist on a classic appetizer dish that everyone won’t be able to resist.
Full of delicious zesty and sweet flavors, this refreshing Oil Free Greek Salsa is brimming with summer veggies ready for pita chip dipping. It’s perfect as an appetizer, served with baked pita chips or ladled over hummus; as a lunch, stuffed in a pita pocket; or as a dinner side, spooned next to your favorite Greek dishes.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
So tasty and delicious, we used our Whole Grain Pita Bread and made pita chips out of them and served them up with this deliciousness. We all loved it, and Yasmeen devoured it.
You gotta give this one a try!
Tips for Success:
- Flavor: This Oil Free Greek Salsa is a fantastic appetizer or small salad that features all your favorite Greek flavors coupled with fresh vegetables like small Persian cucumbers, green bell peppers, red onions, and tomatoes.
- Small Cucumbers also known as Persian Cucumbers: Use small cucumbers that have thin skins like English cucumbers. Cut them in small pieces. We cut them in half lengthwise, then cut each half in half, then cut each quarter into half to arrive at 8 lengthwise slices which we then sliced into small pieces. The goal is to have small pieces of cucumbers that fit nicely on baked pita chips.
- Cherry or Grape Tomatoes: Select firm, ripe cherry or grape tomatoes that do not water down the salad dressing with juices. If you have particularly juices tomatoes, then consider seeding them to avoid a weak dressing.
- Taste Testing Oil-Free Dressings: There is an art to arriving at the dressing that perfectly suits your tastes. The best way to test salad dressings is to place a small amount of the salad/salsa in a tiny bowl, put a tiny bit of the dressing over top and mix really well, then taste test. Some dressings taste amazing before you dress the salad/salsa, then once dressing the salad/salad, the salad/salsa falls flat. That is because the salad/salsa dressing has to cover all the salad/salsa ingredients which then flattens the flavor of the dressing. Additionally, some dressings taste really tangy or overly strong before dressing the salad/salsa, but once you dress the salad/salsa, it coats all the ingredients and tastes amazing.
- Baked Pita Chips: We used our Whole Grain Pita Bread, cut them into small triages, split them after cutting into triangles, then placed them on a parchment paper covered large baking sheet and baked them in a 350F preheated oven until crisp. About 5 to 7 minutes.
- Kalamata Olives: The olives are optional but add a really nice touch. We added about ½ cup of sliced, pitted kalamata olives to our salsa.
- Vegan Feta Cheese: Vegan feta cheese adds authenticity; however, we did not add this to our salsa. Feel free to add it, if you wish.
Leftovers and Freezing:
Leftovers will generally keep 7 days in the refrigerator. Store in a covered container.
This salsa does not freeze well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products:
- Whisk
If you try this fun twist on salsa, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintOil Free Greek Salsa
- Prep Time: 25 Minutes
- Total Time: 25 Minutes
- Yield: 4 Cups 1x
- Category: Salad, Side, Appetizer
- Cuisine: Greek Inspired
- Diet: Vegan
Description
Full of delicious zesty and sweet flavors, this refreshing Oil Free Greek Salsa is brimming with summer veggies ready for pita chip dipping.
Ingredients
Base Ingredients:
- 1 ½ cups small diced Persian cucumbers, unpeeled
- ½ cup small diced green bell peppers
- ½ cup finely diced red onions
- 1 ½ cups small-diced cherry (or grape) tomatoes
Dressing Ingredients:
- ¼ cup + 1 Tablespoon red wine vinegar (+/-)
- 1 teaspoon lemon juice (+/-)
- 1 Tablespoon water
- 1 Tablespoon pure maple syrup (+/-)
- 1 Tablespoon tahini (+/-)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons dried oregano (+/-)
- ¼ to 1 teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
Optional Ingredients:
- Sliced, pitted kalamata olives
- Vegan feta cheese
Serving Ideas:
- Baked pita chips
- Pita bread triangles
- In a wrap/pita sandwich
- Side salad
Instructions
- Place all the Base Ingredients into a large bowl, mix well to evenly distribute the ingredients, set aside.
- Place all the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified.
- Pour the dressing over the salad ingredients, mix well, allow to sit for 3 to 4 minutes to marinate, then serve with baked pita chips (or see our other serving ideas.)
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5 Makes approximately 3 ½ to 4 cups
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We just had this for dinner in pita pockets. Oh my gosh—bursting with such yumminess. Must try it. We used vegan Feta in salsa and no olives. Amazing
Hi there Kathleen,
YAYYYY!! We are thrilled that you gave this recipe a try and enjoyed it. We appreciate you taking time to leave us a great review.
-Ameera and Robin