Wow, we have been having an amazing summer so far! How has yours been going? Lots of heat, sun and gorgeous weather to get you outside! I love to get out and enjoy this time of year while it’s here. On the weekend we were dog sitting my daughter and son-in-law’s dog, so our “granddog.” Oh, how we love him! He is a French bulldog/Boston terrier mix who is almost two years old and our pug/Shih-Tzu mix is nine years old. Needless to say, he has wayyyy more energy than she does. Here they are enjoying some shade:
Since we were staying home with the dogs, we decided to BBQ a whole chicken. My husband loves his rotisserie, so we put it on and let it cook for about 1.5 hours. As it is summer, and it was 30 degrees we did not want a traditional chicken dinner meal, so I decided to make a few sides to go with it. I made a pesto potato salad and a Greek Salsa. This salsa recipe is fresh, simple and healthy; it not only makes a great side or snack, but it only takes 10 minutes to make!
If you like traditional Greek salad, you will love this salsa. It has all of the same ingredients: tomatoes, cucumber, onion, feta cheese, parsley, oregano, olive oil, and red wine vinegar, but I also added in some avocado, as it is an amazing healthy fat. It’s kind of a salsa meets guacamole. My favorite snack is nachos and salsa so this recipe is great to make extra of so you can have later.
The salsa only takes 10 minutes to make and is so fresh and colorful, a great idea as a quick snack or starter for your next dinner!
Fresh Greek Salsa
- 1 cucumber seeded and diced
- 1 cup grape tomatoes quartered
- 1/2 yellow pepper diced
- 1/2 red onion diced
- 1/2 avocado peeled and diced
- 1/3 cup diced olives *see note below
- 1 clove of garlic minced
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1.5 tsp dried parsley
- 1/2 cup crumbled feta cheese
- salt and pepper to taste
In a medium bowl, combine cucumber, tomatoes, peppers, avocado, onion, and olives.
In a smaller bowl whisk together the olive oil, red wine vinegar, garlic, oregano, and parsley. Pour dressing over vegetables and stir to combine.
Gently add in the feta cheese. Season with salt and pepper, to taste.
*I did not add the olives in mine because I just can’t seem to acquire a taste for them. I keep trying them every now and then but, nope
I also had a few green onions in the fridge, so I put one of those in as well and not as much red onion. Make it your own with what you have in your fridge!!