The idea for a Greek-style salsa started the first warm day of the year and refused to leave my mind. I knew I wanted bright lemon, salty feta and briny kalamata olives. Not just any kalamatas — I had my heart set on garlic-stuffed ones.
I have a real soft spot for garlic-stuffed kalamatas. They’re expensive enough that I can’t justify eating them by the pound, which probably saves my ankles from swelling to match my hips. Still, when I find them I treat myself.
The nearest place that stocks them is a long drive away, so shopping for them becomes an event. I fill the container as full as I dare, ask the clerk to double-bag and tie the top (the oil tends to soak through otherwise), and then hide the container in the back of the fridge to keep myself — and everyone else — from devouring them before they get used for a recipe.
Even with the hiding attempts, the olives sometimes disappear faster than planned. When I finally scored a large container, it felt like a small victory: enough to snack on, add to pizza (a close second favorite use), and finally make this Greek salsa.
It was worth the wait. This is joyful food: fresh, crisp, flavorful, and satisfying without being heavy. The salsa combines finely diced English cucumber, fire-roasted red pepper, minced red onion, chopped garlic-stuffed kalamata olives, crumbled feta, parsley, and bright lemon juice and zest. I love it with pita chips, but it’s equally excellent served as a salad alongside grilled fish or chicken.
I made batch after batch until the olives were gone. Each bowl felt summery and light — the kind of dish that makes you shout “Opa!” (or at least want to smash a plate you don’t like). Even better, while it shines in summer, it can be made year-round to satisfy cravings for something fresh and vibrant.
If garlic-stuffed kalamatas aren’t available, use pitted kalamatas and add a large clove of peeled, minced garlic to the mix. The flavor will be very similar and still delicious.
OPA!!
Greek Salsa
Rebecca Lindamood
Ingredients
- 1 seedless cucumber (English cucumber), diced finely
- 1 jarred fire-roasted red pepper or a freshly roasted peeled and seeded pepper, diced finely
- 1- inch thick slice from a red onion minced finely
- 1/2 cup garlic-stuffed kalamata olives coarsely chopped
- 1/2 cup feta crumbles
- 1/4 cup packed parsley leaves, flat or curly, chopped
- 1 garlic clove peeled and minced or pressed
- the juice and zest of 1 lemon
Instructions
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Finely mince the parsley and place it in a mixing bowl with all remaining ingredients. Toss gently to combine. Refrigerate, covered tightly, to let flavors meld for at least 30 minutes, or serve immediately with pita chips or alongside grilled chicken or fish.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using your own ingredients and preferred calculator for accuracy.
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