This vibrant chopped salad-salsa hybrid is loaded with juicy tomatoes, crisp cucumber, briny Kalamata olives, and sweet roasted red peppers, all tossed with fresh parsley and mint for a bright, herby finish. A simple dressing of extra-virgin olive oil, red wine vinegar, oregano, and a pinch of crushed red pepper flakes ties every bite together with classic coastal flavor. Draining the tomatoes first keeps the texture crisp rather than watery, so every scoop holds its shape on a chip or piece of crudité. Chilling it for even just thirty minutes lets the vinegar and oregano really soak into the vegetables, deepening the flavor before serving. It's colorful, fresh, and endlessly snackable, and it fits beautifully into a Mediterranean-style spread built around good olive oil, vegetables, and herbs. Whether you're setting out a party platter or looking for an easy make-ahead side, this one delivers big flavor with minimal effort.
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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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