Red Meat Allergy Friendly Party-Style Mediterranean Salsa
Total time50 min
Prep time20 min
Cook time0 min
4.6(16)
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Learn more →Ingredients
10 servings
- 1 ½ lbs ripe roma tomatoes (about 6 medium), seeded and finely diced
- 1 english cucumber, finely diced
- 1 cup kalamata olives, pitted and roughly chopped
- 1 cup roasted red peppers (from a jar), drained and finely diced
- ½ medium red onion, finely diced
- ½ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh mint leaves, finely chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
For serving
- pita chips or crudités, for serving
Instructions
- 1
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.
- 2
In a large mixing bowl, combine the drained tomatoes, cucumber, Kalamata olives, roasted red peppers, red onion, parsley, and mint.
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