Greek Pico de Gallo
Put a Mediterranean twist on your next Pico de Gallo! Cucumber, oregano, red wine vinegar and olive oil add a Greek flair to this classic Mexican condiment. Add some Kalamata olives and Pepperoncini peppers for even more flavor.
Equipment
- Normal Kitchen Utensils
Ingredients
- 2 Large Roma Tomatoes
- 1/2 Medium Cucumber
- 1/4 Medium Red Onion
- 1/4 C Kalamata Olives
- 1 Medium Pepperoncini or Jalapeño Pepper
- 1 Tbsp Olive Oil
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Dried Oregano
- Feta Cheese for Garnish (Optional)
- Salt and Pepper to Taste
Instructions
- Remove the seeds from the tomatoes and cucumber.2 Large Roma Tomatoes, 1/2 Medium Cucumber
- Dice the tomatoes, cucumber and onion to a uniform size. I usually aim for 1/4 inch to 1/3 inch. Add to a bowl and toss with a heavy pinch of salt. Let them sit for 5 minutes to draw moisture.1/4 Medium Red Onion, Salt and Pepper to Taste
- While the cucumber mixture sits, finely dice the (drained) olives and Jalapeño/Pepperoncini pepper. Aim for around 1/8 inch, and be sure to deseed the Jalapeño if you want to cut back on the spice.1/4 C Kalamata Olives, 1 Medium Pepperoncini or Jalapeño Pepper
- Once the cucumber mixture has sat for 5 minutes, drain off any excess moisture (if there is any).
- Mix the peppers and olives, olive oil, vinegar and oregano in with the tomatoes, cucumber and onion.1 Tbsp Olive Oil, 1 Tbsp Red Wine Vinegar, 1 Tbsp Dried Oregano
- Chill the mixture for at least an hour before tasting for salt and pepper.
- Garnish with (optional) Feta cheese and serve chilled with pita bread, pita chips or tortilla chips. Tzatziki makes a great pairing.
Notes
If you have it, try fresh oregano instead of dried. Use 3 Tbsp of fresh in place of dried, and chop it as finely as possible.