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Greek Salsa with Pita Chips

Prepared by: Denise Sullivan, Nutrition Specialist, University of Missouri Extension
December 31, 2017


Greek Salsa with Pita ChipsYield: 12 servings (1/2 cup per serving)



  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. sugar
  • 1/4 c. red wine vinegar
  • 1/4 c. extra-virgin olive oil
  • 2 c. tomato, diced
  • 2 c. cucumber, diced
  • 1/2 c. pitted Kalamata olives, chopped
  • 1/2 c. red onion, diced
  • 1/2 c. Feta cheese, crumbled
  • 8 pita rounds



  1. Make dressing: In a bowl, combine garlic, oregano, sugar, red wine vinegar, and olive oil.
  2. Make salsa: In a large bowl, add the rest of the ingredients and toss with dressing to coat. Chill for at least 30 minutes.
  3. Preheat oven to 400F. Cut each pita round in half, then split to separate halves. Cut each pita section into four wedges. (Each pita round will make 16 wedges.) Place wedges on baking sheet and bake for 5 minutes or until lightly browned and crisp.


Nutrition information per serving

Calories: 157

Total Fat: 7g (2g saturated)

Protein: 4g

Carbohydrates: 20g

Fiber: 2g

Sodium: 262mg




Recipe source: adapted from


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Last update: Saturday, December 23, 2017