Diced Roma tomatoes, crisp English cucumber, briny Kalamata olives, and roasted red peppers come together in this vibrant, chunky salsa, brightened with fresh parsley and mint and finished with a simple olive oil and red wine vinegar dressing. A pinch of dried oregano and a touch of crushed red pepper flakes give it that classic, herby Mediterranean edge, while a quick draining step on the tomatoes keeps every scoop from turning watery. The colors alone make this one a showstopper on a party table, and the flavor only gets better as it chills and melds in the fridge. Loaded with good olive oil, fresh herbs, and antioxidant-rich vegetables, it's a naturally soothing, produce-forward dish that fits beautifully into an anti-inflammatory way of eating. Serve it with crudités for a lighter dip option, and watch the bowl empty fast.
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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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