Juicy Roma tomatoes get drained and pressed until they're perfectly diced and salsa-ready, then tossed with crisp cucumber, briny Kalamata olives, and sweet roasted red peppers for a chunky, colorful mix. Fresh parsley and mint bring a bright, herby lift, while a simple dressing of extra-virgin olive oil, red wine vinegar, and dried oregano ties every bite together. A pinch of crushed red pepper flakes adds just enough heat if you want it, and a short chill in the fridge lets all those Mediterranean flavors meld into something bold and refreshing. It's a naturally savory, no-added-sugar party dip that still feels indulgent, especially piled high with pita chips or crunchy crudités. This one's an easy make-ahead crowd-pleaser that fits right into an added sugar free spread without skimping on flavor.
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Place the diced tomatoes in a fine-mesh strainer set over the sink. Sprinkle with 1/4 tsp of the salt, toss to coat, and let drain for 10 minutes, then press gently to release excess liquid. This keeps the salsa from becoming watery.
In a large mixing bowl, combine the drained tomatoes, cucumber, Kalamata olives, roasted red peppers, red onion, parsley, and mint.
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