Ripe Roma tomatoes get drained and pressed until perfectly firm, then tossed with crisp cucumber, briny Kalamata olives, sweet roasted red peppers, and a generous handful of fresh parsley and mint. A simple dressing of extra-virgin olive oil, red wine vinegar, dried oregano, and a pinch of crushed red pepper ties it all together with bright, savory depth. The whole mix chills for at least 30 minutes so those flavors really meld before serving, which makes it a fantastic make-ahead option for gatherings. Skip the pita chips and scoop it up with crunchy crudités instead, and you've got a fresh, vibrant dish that fits perfectly into a Whole30 spread. It's the kind of bowl that disappears fast at any party, dietary restrictions or not.
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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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