This smoky, charred salsa is built entirely from whole vegetables and bright pantry staples, making it a natural match for a Mediterranean way of eating. Broiling the tomatoes, jalapeños, onion, and garlic until blistered concentrates their flavor into something deep and slightly sweet, while a good pour of olive oil ties everything together with rich, fruity notes. Fresh cilantro, a squeeze of lime juice, and a touch of cumin brighten the whole blend without masking the roasted vegetable flavor underneath. Pulsed just a few times, it keeps a chunky, rustic texture rather than turning into a smooth puree, so every scoop has real substance. It's simple, plant-forward, and comes together with olive oil as the primary fat, which makes it an easy, satisfying addition to a Mediterranean-style spread. Keep it on hand for topping grain bowls, grilled vegetables, or fish, or just eat it straight from the bowl with a spoon.
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Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil.
Arrange the tomato halves cut-side up, jalapeño halves cut-side down, onion wedges, and unpeeled garlic cloves on the prepared baking sheet. Drizzle everything with the olive oil and sprinkle with 1/2 tsp salt.
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