Greek Salsa Bites Recipe

5 from 2 votes

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 Time30

Total Time30

Course: Appetizers

Cuisine: Greek

Diet: Vegetarian

Servings:

Calories: 111kcal

Author: Linda

Equipment

Mini Soft Tortilla Taco Boats

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

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.

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