Greek Pico De Gallo

Linnette Lucas


This appetizer was inspired from the ladopsomo I remember having at Athens Pizzeria in Panama City Panama. They add a generous portion of shredded chicken on top, which almost makes it a meal; but you have to try the pizza! Ladopsomo itself is a type of Greek fry-bread that’s puffy, light and crisp. I needed an appetizer to go along with my Greek Chicken Pasta, and this combination came together perfectly! The flavors combine wonderfully, this would be a great summer appetizer. Not to mention, it’s healthy!

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30 Min


No-Cook or Other


1/4 c
kalamata (greek) olives
1/4 c
feta cheese
1 Tbsp
olive oil, extra virgin
1 Tbsp
red wine vinegar
1 Tbsp
oregano, dried
1/2 c
salt and pepper
pita bread

Directions Step-By-Step

The cucumber, tomato and onion need to be finely diced. In a medium size bowl, add the cucumber, tomato, onion, oil and vinegar as well as a dash of salt and pepper. Allow the ingredients to marinate for 5 minutes or so and then add the feta and olives. Let the mixture marinate and come together prior to adding more salt, remember the feta and olives provide a good amount of saltiness.

When you’re ready to serve, spread a thin layer of tzatziki on the center section of a shallow dish and spoon the marinated veggies on top. (You may want to drain the veggie mixture prior to spooning over tzatziki otherwise your pitas will become soggy). Drizzle olive oil over your pita bread and toast or grill; cut into triangle wedges. I use the broiler setting, if you do this be sure to keep an eye they can burn very fast. Line the outer portion of the dish with the pita bread. Sit back and watch your guests devour this one!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy