Juicy Roma tomatoes get drained and pressed so they hold their texture, then tossed with crisp English cucumber, briny Kalamata olives, sweet roasted red peppers, and a sharp bite of red onion. Fresh parsley and mint keep every scoop bright and herbaceous, while a simple dressing of extra-virgin olive oil, red wine vinegar, and oregano ties the whole bowl together with real Mediterranean depth. A pinch of crushed red pepper flakes adds a gentle kick if you want it, and a solid chill in the fridge lets all those flavors settle into each other. Pile it high with pita chips or crunchy crudités for dipping — it's colorful, chunky, and endlessly scoopable. This is a great pick for a plant-based spread, easy to make ahead for parties and just as good the next day.
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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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