Greeko de Gallo

I’m calling this Greeko de Gallo because who doesn’t love a good pun or word play? Basically, just think of this as a Greek inspired salsa. Veggie packed, delicious, and incredibly versatile.  Serve it with crunchy pita chips at your next party as a fun spin on chips and salsa, or serve over proteins like grilled chicken for a delicious entrée.

You could even cut the vegetables a bit bigger and eat this as a salad instead of a salsa. So many options! The flavors are light and bright which are great for the warm weather coming up.

In the ingredients list you’ll see lemon juice and/or red wine vinegar. Either will work or you can do half and half. I chose to remove the seeds from the tomatoes so the salsa would be a little less wet but that is completely optional.

If for some crazy reason you don’t like Kalamata olives (gasp!) you can substitute black olives.

Greeko de Gallo

2 cups small diced cucumber
2 cups small diced tomato (I removed the seed)
1 cup fine diced red onion
1 cup sliced kalamata olives (may sub black olives)
3/4 cup crumbled feta cheese

Dressing
1/4 cup light tasting olive oil
1/4 cup red wine vinegar and/or lemon juice
1 tsp. granulated garlic
1/2 tsp. kosher salt
1/2 tsp. dried dill
1/2 tsp. dried oregano
Pepper to taste

In a bowl, toss together the diced cucumber, tomato, onion, and sliced olives.

Whisk together (or shake in a small jar) all of the dressing ingredients until well combined. 

Pour the dressing over the vegetables and toss to coat evenly. Sprinkle in the feta at the end and lightly toss again to distribute.