Mediterranean Diet Friendly Pico de Gallo
Fresh tomatoes, crisp onion, bright lime, and a hit of jalapeño heat — this is one of those recipes that proves simple ingredients done right are all you need. Roma tomatoes are the star here, seeded and finely diced so you get clean, concentrated flavor without a watery mess dragging everything down. The short rest time before serving is a small but important step, giving the salt and lime juice a chance to coax out the natural juices and meld everything together beautifully. Plant-forward eating rarely gets this vibrant or this effortless, and every ingredient on this list fits comfortably within the whole-food, vegetable-first principles that make the Mediterranean approach so sustainable long-term. There's no oil, no processed add-ins, just produce at its peak doing exactly what it's supposed to do. Spoon it over grilled fish, tuck it into a grain bowl, or serve it alongside roasted vegetables for a fresh, punchy contrast that pulls the whole plate together.
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Learn more →Ingredients
6 servings
- 1 lb ripe roma tomatoes (about 4–5), seeded and finely diced
- ½ medium white onion, finely diced
- 1–2 jalapeños, seeded and finely minced
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt, plus more to taste
Instructions
- 1
Halve the tomatoes lengthwise, scoop out the seeds and watery pulp with a spoon, then finely dice the flesh into roughly 1/4-inch pieces. Transfer to a mixing bowl.
- 2
Add the diced onion, minced jalapeño, and chopped cilantro to the bowl with the tomatoes.
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