Loaded with fresh crisp veggies, creamy avocado, salty feta & lots of herbs & spices! This Mediterranean salsa is so versatile & always a crowd favorite recipe!
Mediterranean salsa (or avocado Greek salsa as my family likes to call it) is such a yummy and versatile dish! It was originally inspired by my lemon oregano chicken when one day my husband said, “I could eat that salsa all on it’s own…” and BOOM – here we are!😉 Most salsa recipes include fresh ingredients like tomatoes and onions, but of course I had to throw avocado and a little (or a lot) of feta into the mix. Holy moly is it delicious though! We usually serve it with pita chips or crackers but it can also double as a side dish or topping for grilled meats too! One thing’s for sure, you’re going to love this flavorful avocado & feta Mediterranean salsa!
Ingredients For Avocado & Feta Mediterranean Salsa
- Cucumber: English cucumbers work the best for this recipe. (They have less seeds than regular cucumbers and don’t have a waxy skin.)
- Tomatoes: We love using large tomatoes on the vine for this recipe! They’re easier to chop and still have amazing flavor!
- Avocado: The bigger the avocado, the better!
- Red onion: Red onion pairs the best with the rest of your ingredients. (They’re slightly sweeter than white or yellow onions and won’t overpower your salsa with a strong “onion flavor”.)
- Kalamata olives: An essential ingredient for any Mediterranean recipe!
- Feta cheese: Use block feta cheese and crumble it yourself for the best results. (Block cheese always has more flavor than store-bought crumbled cheese.)
- Lemon juice: You’ll need 1 tablespoon of lemon juice which is about 1/2 a lemon.
- Red wine vinegar: You’ll also need 1 tablespoon of vinegar to compliment your lemon juice.
- Spices: Dried dill, garlic powder, salt & black pepper are all that’s needed to spice up your salsa!
How To Make Mediterranean Salsa
- Prepare your ingredients. Cut your cucumber, tomatoes, avocado and red onion into bite size pieces. Then slice your olives and crumble your feta cheese.
- Mix & chill. Place your prepared ingredients in a large bowl and add your lemon juice, red wine vinegar, dried dill and garlic powder. Mix and season with salt and black pepper to taste. (Taste and adjust your seasonings accordingly.) Then cover the salsa and let it chill in the refrigerator for at least 5-10 minutes.
- Serve! Serve it with your favorite pita chips (or as desired) and enjoy!
This Greek-style salsa is best served cold after it sits for a few minutes in the refrigerator. (Chilling it in the fridge allows the flavors to really meld together & makes it super tasty!)
This Greek-style salsa isn’t just for pita chips! (Even though that’s my favorite way to eat it.😉) Here’s a few other ways we love to serve it too:
- Serve it over your favorite grilled chicken or shrimp/salmon dish! (Try it with my Lemon oregano chicken! It’s soo yummy!)
- Top your favorite hummus or tzatziki with a spoonful of salsa!
- Turn it into a “Greek chicken salad” by adding some diced/shredded chicken to the mix!
- Use it as a relish for chicken shawarma pita wraps or gyros!
- Make it a Greek salad by adding it to a bed of leafy greens!
Because of the high moisture ingredients in this salsa, it’s best if eaten the day of. However if you have leftovers, I would suggest storing them in an airtight container in the refrigerator. You’re salsa should stay good for the next day but I wouldn’t suggest using it after 2 days.
Also note – the longer your salsa sits, the more liquid will accumulate at the bottom. I’d suggest giving it a quick stir before serving it again.
- Do I need to peel the skin off my cucumber? If you’re using English cucumbers, then no. I would only suggest peeling the skin if you’re using regular cucumbers instead.
- Can I freeze my Mediterranean salsa? No. Due to the amount of fresh ingredients in this recipe, your salsa can become mushy and watery after thawing from being frozen.
- Will the avocado in my salsa turn brown if I keep it for leftovers? No. The amount of acid (lemon juice) in your salsa helps to prevent the avocado from turning.
Why you’ll love this simple Mediterranean salsa recipe!
- Fresh ingredients & big flavors! Crisp veggies + creamy avocado + salty feta are a match made in heaven!
- So versatile! Serve it with pita chips for a yummy party dip or spoon it over your favorite grilled chicken recipe! There’s so many possibilities!
- Customize it! Not a fan of feta? Leave it out! Love Kalamata olives? Add another handful! The best part about this salsa is that you can easily tailor any way you’d like!
Need it gluten free? Great news, it already is!
Need it dairy free? Simply omit the feta cheese! (It’s still just as tasty without it!)
More recipes you might like:
- Black Bean Corn & Avocado Salsa
- Lemon Oregano Chicken with Avocado Greek Salsa
- Avocado Salsa Shrimp Salad
- Roasted Chipotle Salmon with Peach Salsa
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Avocado & Feta Mediterranean Salsa
- 1 cup english cucumber, diced
- 1 cup tomatoes, diced
- ½ cup Kalamata olives, sliced
- ¼ cup red onion, finely chopped
- 1 large avocado, diced (or 2 small avocados)
- ¼ cup feta cheese, crumbled
- 1 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- ½ tsp dried dill
- ¼ tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- Add your cucumber, tomatoes, olives, onion, avocado and feta cheese to a large bowl.
- Then add your lemon juice, red wine vinegar, dried dill and garlic powder and give it a good stir. Season your salsa with salt and pepper to taste. (Adjust your seasonings accordingly after tasting.) Then cover the salsa and let it chill in the refrigerator for 5-10 minutes.
- Serve with your favorite pita chips or topped over grilled chicken and enjoy!