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    Home » appetizers

    Red, White, and Blue Chips and Salsa - Mediterranean Style

    Modified: Sep 4, '23 · Published: Jun 25, '11 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Make an amazing appetizer that everyone will love! This refreshing Red, White, and Blue Chips and Salsa puts a Mediterranean twist on the traditional dip with a patriotic theme!

    red, white, and blue chips and salsa

    As much as would like to enjoy the taste of salsa, I just don't. I'm not a fan of raw onions and my taste buds and stomach can't handle any heat, so jalapenos are a no no for me. But I have often found myself yearning to dip a nacho chip into a bowl of salsa. The bright red tomatoes always look so inviting.

    So, I decided to make up a version of the dip that I could enjoy. I tossed some tomatoes with roasted red peppers, balsamic vinegar, and feta cheese. Simple and fresh - just what I was looking for. I was planning to add other ingredients, but I stopped because I really loved how the sweetness of the tomatoes and peppers pairs so nicely with the salty brine of the feta.

    My husband just grabbed a big bowl and ate it on its own, but I scooped mine up with tortilla chips and really liked the added crunch and the warm flavor of the corn.

    You could of course, doctor this recipe up with any ingredients you like, but I wanted to keep my ingredients vibrantly red in color so that when tossed with the white feta and served with blue corn tortilla chips, it would become a festive dip for the Fourth of July.

    Red, White, and Blue Chips and Salsa

    Ingredients:

    1 pint grape or cherry tomatoes
    pinch of salt
    5 roasted red peppers (from a 12-16 ounce jar), drained and diced
    1 tablespoon aged balsamic vinegar (use really good quality vinegar)
    ⅔ cup crumbled feta cheese
    1 bag blue corn tortilla chips

    Special Equipment Needed:

    fine mesh strainer or a salad spinner

    Instructions:

    a bowl of Mediterranean tomato salsa with feta cheese served with blue corn tortilla chips

    Cut tomatoes into quarters. Toss with a pinch of salt. Set in a fine mesh strainer and allow the juices to drain for 30 minutes or put tomatoes in a salad spinner, let sit for 30 minutes, then spin to remove some of the juice.

    Note: Using the salad spinner is a great way to easily extract the juice, so your salsa isn't too wet. I actually added my roasted red peppers to the spinner to remove all the excess moisture from them, as well.

    Toss tomatoes, diced roasted red peppers, balsamic vinegar, and feta cheese together in a bowl. Serve with blue corn tortilla chips.

    If you're looking for other 4th of July Recipes, click the link and explore all my other Independence Day inspired food.

    Make fun 4th of July recipes for your party or picnic. These red, white and blue desserts and appetizers will make your guests "ooh and aah."

    SaveSave

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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      Recipe Rating




    1. Michelle Paige says

      May 22, 2012 at 11:21 pm

      What fun colors for the 4th! I've never thought to use my salad spinner to extract the juice from the tomatoes...wow. Thanks so much for linking up to my Red, White, Blue & You Link Party!

      Reply
    2. Leslie says

      June 28, 2011 at 2:59 am

      Oh, this is just so pretty. I think I may have to include this in our July 4th party!

      Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

    Read more about me →

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