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Mediterranean Salsa

A unique and completely delish dip, Mediterranean Salsa is filled with a lovely collection of flavors, including sun dried tomatoes, roasted red peppers, olives, feta cheese, and fresh herbs. Serve with pita chips and let the party begin!

Three bowls of Mediterranean Salsa with pita chips

As I was downing another delicious meal of gyros and tzatziki sauce, I remembered that I needed to share another recipe that fans of big Greek flavors will love: Mediterranean salsa. Part dip, part salad, this delicious concoction is an olive-lover’s dream, accented by sun-dried tomatoes and feta cheese.

This is a wonderfully flexible salsa. You can easily substitute fresh tomatoes for the sun-dried, and your favorite herbs for those listed below. Either way, do serve this crowd-pleasing salsa — your peeps will love it!

Ingredients for Mediterranean Salsa

When I first created this recipe, I had loads of flat-leaf parsley and dill in the garden, so that’s what went into the dish. I’ve also made it with fresh basil, which is likewise quite tasty (and probably more authentically Mediterranean, but for some reason, I do love the dill version).

If rom-coms are to be believed, sun-dried tomatoes are now passé, but, I can’t get on board with that: they’re just perfect for Mediterranean Salsa. Their rich flavors complement the briny olives, verdant herbs, and salty feta.

Mixing up the Mediterranean Salsa

And don’t forget the pine nuts! They’re a brit pricey, but you don’t need a lot, so check your local bulk supplier (like Whole Foods) to see if you can buy just what you need.

It might seem like a pain of an extra step, but do toast the pine nuts. They become wonderfully nutty and, well, toasty!

Three bowls of salsa

The salsa is beautiful as is (vegan, too!), but I encourage you to go for the feta or goat cheese if you’re alright with the salty-creamy goodness of Greek cheeses. It really pulls the whole thing together!

So colorful, so delicious. Not only is this a healthy dish, but it’s pretty enough for company. Be warned, once sampled, this salsa will disappear, lickety-split.

Serve with toasted pita wedges or crunchy pita chips, and enjoy!

Karen xo

Print Recipe
5 from 2 votes

Mediterranean Salsa

A unique and delicious salsa filled with big Greek flavors!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: mediterranean salsa
Servings: 12
Calories: 120kcal
Author: Karen Gibson


  • 2 tablespoons pine nuts
  • 2/3 cup sun-dried tomatoes in oil, chopped*
  • 1 roasted red pepper, chopped**
  • 2/3 cup olives, pitted and chopped
  • 2 scallions, white and light green part, finely chopped
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced Italian parsley
  • zest from one lemon
  • coarse kosher salt
  • extra virgin olive oil (to taste)
  • 6 ounces feta cheese, crumbled


  • Toast the pine nuts in a small pan over medium-low heat. Stir the nuts, or jiggle the pan, until they begin to turn golden. Transfer to a plate to cool.
  • Combine the tomatoes, peppers, olives, and scallions in a large mixing bowl. Fold in the herbs, zest, toasted pine nuts, and a big pinch of salt. Lightly drizzle olive over the salsa and mix. The salsa should just cling together, not be coated in oil.
  • Top with feta cheese and serve. If possible, refrigerate for an hour before serving to let the flavors meld.


* When measuring out the tomatoes, don't include the oil, but also don't pat the tomatoes dry before chopping. The residual oil is very flavorful and will also help hold the ingredients together.
** If you have access to whole roasted bell peppers (they often come jarred in water), use one large pepper. If they're already chopped, use about 1/2 cup.


Calories: 120kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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Mediterranean Salsa - Recipe at SoupAddict.com Mediterranean Salsa - Recipe at SoupAddict.com

Recipe Rating


Sunday 31st of January 2010

thanks! I think it should also be fantastic as a dressing for a pasta salad, or maybe even for some warm pasta - say penne or maccheroni... omg I can almost smell it!


Sunday 31st of January 2010


I know what you mean about the week's calorie allowance! You could spoon it over plain, cooked rice, much like a sauce (same with the potatoes). With fish, cook the fish first, plate it, and then spoon it on top of the fillet just before serving (I'd bring the salsa up to room temperature first, before adding it to the hot fish). Yum!


Sunday 31st of January 2010

omg just happened here following a trail from smitten kitchen's comments... this single recipe won me over! I don't have all the ingredients at home and it's Sunday and all the shops are closed but this gets on my to-do-immediately list. You say it's great over rice - do you mean simply boiled rice or something fancier? And what about fish - would poached white fish fillets do? And what about a dish of warm, boiled potatoes? Because if I'm left dunking pita or bread pieces into this I feel I could eat my whole week's calories allowance in one go.

Thank you so much for sharing! Now I'm off drooling over the other recipes... :P

Rocky Mountain Woman

Monday 11th of January 2010

Do you seriously expect anyone to be able to wait an entire hour before eating some of that? Seriously, think about it for a minute!

Rocky Mountain Woman


Tuesday 12th of January 2010

You can always do what I do: stand over the bowl with the bag of pita chips, and take samples from different spots, telling yourself all the while, it's all in the name of quality control. Then put what's left in the fridge.... :)


Monday 11th of January 2010

Company is coming on Tuesday night for dinner. I just might have to whip this up with Pita chips for a cocktail snack.


Monday 11th of January 2010

Watch everyone squirm as they try to figure out how to position themselves near the bowl without seeming too obvious. ;)