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Diane Rossen Worthington
Greek Salsa with Pita Crisps
Salsa has become a modern American cooking staple. But it may surprise you to know that salsa has been a California tradition since the late 1800s. As Jacqueline Higuera McMahan pointed out in "California Rancho Cooking", it was once known as sarsa and was made from fresh ingredients grown on ranchos. It was served at the table to accompany barbecued meats, to spoon over beans and to spread over big hunks of French bread.
These days salsa is wide open to the cook's creativity. A number of playful and tasty interpretations are found in Kathy Casey's recipe book, "Sips and Apps: Classic and Contemporary Recipes for Cocktails and Appetizers" (Available at Amazon.com ).
Kathy Casey's Greek salsa with Pita Crisps recipe combines the usual tomato salsa ingredients with some new additions such as pickled hot chili peppers, kalamata olives and crumbled Feta cheese.
Crispy pita chips are just right for scooping up the colorful relish. This Greek Salsa with Pita Crisps Recipe can be made for a crowd by multiplying the ingredients. It's best to put this together just before serving.
This greek salsa with pita crisps recipe is from "Sips and Apps: Classic and Contemporary Recipes for Cocktails and Appetizers," by Kathy Casey
Greek Salsa with Pita Crisps
Prep Time: 15 minutes
Cook time: 08 minutes
Yield: Makes 4 cups salsa; 96 crisps
Greek Salsa with Pita Crisps Ingredients
For the Greek Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 3 pickled hot cherry peppers, stemmed and minced
Pita Crisps (recipe follows)
For the Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Greek Salsa with Pita Crisps Recipe Instructions
To make the salsa:
Combine the salsa ingredients in a bowl and mix gently. Serve immediately with the pita crisps.
Note: The salsa ingredients can be prepared a day in advance, refrigerated separately, then combined right before serving.
To make the Pita Crisps:
Preheat an oven to 450 F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl, combine the olive oil and salt. Add the pita wedges and toss well, coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 more minutes more, or until golden and crisp.
The pita crisps can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, re-crisp in a hot oven for a couple of minutes.
Diane Rossen Worthington is an authority on new American cooking and author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.
Kathy Casey's Greek Salsa with Pita Crisps Recipe
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