Ripe Roma tomatoes get salted and drained before they ever hit the bowl, which is the secret to a salsa that stays bright and chunky instead of watery. Briny Kalamata olives, roasted red peppers, and crisp English cucumber build layers of flavor and texture, while red onion and a mix of fresh parsley and mint keep everything tasting garden-fresh. A simple dressing of extra-virgin olive oil, red wine vinegar, and dried oregano ties it all together, with a pinch of crushed red pepper for those who want a little heat. Crumbled feta gets folded in at the end so you get pockets of creamy, salty cheese in nearly every bite rather than a muddled mix. After a short chill in the fridge, the flavors meld into something bold and refreshing — perfect for scooping up with pita chips or crunchy crudités. This one's an easy, crowd-pleasing pick for a vegetarian spread, no extra thought required.
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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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