Greek Salsa Bites are your new go-to snack. These two-bite delights, topped with chunky Greek-style salsa, offer a burst of fresh, irresistible flavors!
I love to eat fresh and healthy as often as possible, but it’s not always easy when there are so many excuses to do just the opposite! Now, it’s all about these adorable Greek Salsa Bites!
Tzatziki Sauce is delicious on its own, but I like lots of texture in my food, so I decided to get a little crazy and top these little babies with chunky Greek-style “salsa.” I seem to never run out of ideas for ways to fill up these adorable mini soft taco boats!
Table of Contents
Reasons to Love This Greek Salsa Recipe
- This Greek Salsa Bites recipe is straightforward, allowing you to whip up a delicious snack in no time.
- Perfect for parties, picnics, potlucks, or just a quick bite, these salsa bites fit any occasion.
- Made with simple ingredients, Greek Salsa Bites are easy to prepare, ensuring a hassle-free, delicious snack.
Recipe Ingredients
- Fresh Lemon Juice: Tart and citrusy, fresh lemon juice adds a bright, zesty kick.
- Greek Yogurt: Rich and creamy with a tangy flavor, Greek yogurt offers a smooth texture to the salsa.
- Feta Cheese: Salty and crumbly, feta cheese delivers a creamy, tangy kick.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Sprinkle finely chopped fresh herbs like mint or basil for a fragrant finish. Add a drizzle of balsamic glaze for a touch of sweetness and acidity. Crushed nuts, such as pistachios or walnuts, can provide a delightful crunch. For a bit of heat, sprinkle on some red pepper flakes or add thinly sliced chili peppers.
- Cheese Variation: Replace feta cheese with crumbled goat cheese for a similar tangy and creamy texture.
How to Make Greek Salsa Bites
Step #1: To make the Greek salsa, whisk together the tablespoon of olive oil with the lemon juice, salt, and parsley in a medium bowl. Add the tomatoes, cucumber, red onion, and olives, and toss well. Gently fold in the feta cheese. Set aside.
Step #2: For the tzatziki, start by grating the cucumber half into a medium bowl. Place the bowl by the sink, then, working one handful at a time, squeeze the grated cucumber over the sink to remove as much excess liquid as possible. Return the squeezed cucumber to the bowl and mix with the yogurt, garlic, olive oil, vinegar, and salt. Gently fold in the fresh dill.
Step #3: Divide the tzatziki mixture into the 12 mini taco boats (about 2 heaping tablespoons into each). Top each with a tablespoon of Greek salsa. Serve immediately.
Expert Tips
- Toast the Taco Boats: Briefly toast the mini taco boats in the oven at 350°F (175°C) for a few minutes before filling. This helps them stay firm and prevents them from becoming soggy.
- Preventing Soggy Taco Boats: Assemble the Greek Salsa Bites just before serving to keep the taco boats crisp.
Frequently Asked Questions
Pair them with a simple Greek salad, grilled meats, or falafel. Adding a side of pita bread and hummus can also enhance the Mediterranean theme and provide a balanced meal.
Storage Info
To store Greek Salsa Bites, keep the components separate. Place the Greek salsa and tzatziki in separate airtight containers in the refrigerator for up to 2 days.
To reheat the mini taco boats in a preheated oven at 350°F (175°C) for 5-7 minutes until warm. Avoid reheating the salsa and tzatziki; serve them chilled.
More Salsa Recipes that You’ll Love
Greek Salsa Bites Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Greek Salsa:
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1 tablespoon chopped flat leaf parsley
- 1/3 cup quartered cherry tomatoes
- 1/4 cup finely diced English cucumber
- 2 tablespoons finely diced red onion
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled Feta cheese
For the Tzatziki Bites:
- 1/2 a large cucumber - unpeeled
- 11/2 cups plain full-fat Greek yogurt
- 1 small garlic clove - finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- 1 12-count packages Old El Paso™ Mini Soft Tortillas Taco Boats
Instructions
- To make the Greek salsa, whisk together the tablespoon of olive oil with the lemon juice, salt, and parsley in a medium bowl. Add the tomatoes, cucumber, red onion, and olives, and toss well. Gently fold in the feta cheese. Set aside.
- For the tzatziki, start by grating the cucumber half into a medium bowl. Place the bowl by the sink, then, working one handful at a time, squeeze the grated cucumber over the sink to remove as much excess liquid as possible. Return the squeezed cucumber to the bowl and mix with the yogurt, garlic, olive oil, vinegar, and salt. Gently fold in the fresh dill.
- Divide the tzatziki mixture into the 12 mini taco boats (about 2 heaping tablespoons into each). Top each with a tablespoon of Greek salsa. Serve immediately.
NOTES
Nutrition
The tzatziki was creamy and delicious, and the salsa added the perfect kick.