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Greek Salsa Bites Recipe
5 from 2 votes

Greek Salsa Bites Recipe

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!

Prep Time
30 mins
Total Time
30 mins
Servings: 12
Calories: 111 kcal
Course: Appetizer
Cuisine: Greek

Ingredients

For the Greek Salsa:
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons lemon juice fresh
  • 1/8 teaspoon salt
  • 1 tablespoon flat leaf parsley chopped
  • 1/3 cup cherry tomato quartered
  • 1/4 cup English cucumber finely diced
  • 2 tablespoons red onion finely diced
  • 1/4 cup kalamata olive chopped
  • 1/4 cup feta cheese crumbled
For the Tzatziki Bites:
  • 1/2 cucumber unpeeled, large
  • 11/2 cups plain full-fat Greek yogurt
  • 1 garlic finely minced, small clove
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon dill minced fresh
  • 1 12-count packages Old El Paso™ Mini Soft Tortillas Taco Boats

Instructions

    Cup of Yum
  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.
  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.
  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.

Notes

  • If you have the time, prepare the tzatziki as directed (minus the dill) and refrigerate overnight to allow the flavors to meld and the garlic to lose some of its bite. Fold in the dill immediately before serving.
  • If you want to work ahead, make the tzatziki and Greek salsa and refrigerate. Only fill the mini taco boats just before serving; letting them sit for too long can turn them soggy.
  • 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.

Nutrition Information

Serving 1serving Calories 111kcal (6%) Carbohydrates 6g (2%) Protein 10g (20%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 3g (15%) Trans Fat 0.01g (1%) Cholesterol 7mg (2%) Sodium 253mg (11%) Potassium 171mg (4%) Fiber 0.4g (2%) Sugar 4g (8%) Vitamin A 90IU (2%) Vitamin C 2mg (2%) Calcium 126mg (13%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 111

% Daily Value*

Serving 1serving
Calories 111kcal 6%
Carbohydrates 6g 2%
Protein 10g 20%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Cholesterol 7mg 2%
Sodium 253mg 11%
Potassium 171mg 4%
Fiber 0.4g 2%
Sugar 4g 8%
Vitamin A 90IU 2%
Vitamin C 2mg 2%
Calcium 126mg 13%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.