This chunky, no-cook salsa layers juicy Roma tomatoes with crisp cucumber, briny Kalamata olives, and sweet roasted red peppers for a bright, chunky bite in every scoop. A quick salt-and-drain step on the tomatoes keeps everything from turning watery, so the texture stays fresh and distinct rather than mushy. Red onion, parsley, and mint add layers of color and freshness, while a simple dressing of olive oil, red wine vinegar, and oregano ties it all together with just the right tang. Crumbled feta gets folded in at the end so it stays in visible, creamy pockets instead of disappearing into the mix. A short chill in the fridge lets all those Mediterranean flavors meld before serving. Pile it into a bowl with crisp crudités for dipping, and you've got an easy, crowd-pleasing party dish that fits neatly into a gluten free spread.
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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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