greek pico de gallo

★★★★★ 2
IndulgeandDine avatar
By Linnette Lucas
from Around the World, CA

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!

Blue Ribbon Recipe

We love all the Greek flavors in this delicious pico. The tomatoes, onions, and cucumber provide fresh flavor, while the olives and Feta add a bit of saltiness. The vinegar and tzatziki give it a punch of tanginess. The pita is the perfect vessel to eat this. Broiling it produces a pita that is crunchy on one side, yet pillowy soft on the other. Definitely not your average pico.

— The Test Kitchen @kitchencrew
★★★★★ 2
prep time 30 Min
cook time 5 Min
method No-Cook or Other

Ingredients For greek pico de gallo

  • 1
    tomato
  • 1/2
    cucumber
  • 1/4
    onion
  • 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
    tzatziki
  • salt and pepper
  • 3-4
    pita bread

How To Make greek pico de gallo

  • 1
    The cucumber, tomato and onion need to be finely diced.
  • 2
    In a medium size bowl, add the cucumber, tomato, onion, oil and vinegar as well as a dash of salt and pepper.
  • 3
    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.
  • 4
    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).
  • 5
    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.
  • 6
    Line the outer portion of the dish with the pita bread. Sit back and watch your guests devour this one!
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