A recipe for Greek vegetable salsa – plenty of finely diced vegetables tossed in a fragrant marinade. Perfect as a side for a Greek dinner, with Greek meatballs or gyros, Greek flatbreads and tzatziki.
It is very easy to make; it is only the chopping itself that takes a little time. And if you prefer, you can just as well cut the vegetables into larger pieces, depending a little on what you are serving it with.
Greek salsa
A recipe for crunchy vegetable salsa with a Greek marinade.
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Ingredients
Vegetable salsa
- 2-3 peppers, ideally red, green and yellow
- 150 g tomatoes
- 1/4 cucumber
- 1/2 red onion
- 1 handful parsley
- 50 g black olives
Marinade
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, grated or crushed
- 1/2 fresh chilli, finely chopped (seeds removed)
- 1 tsp oregano, dried
- 1 tsp dark balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and pepper
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Method
- Stir the marinade ingredients together and season to taste with salt and pepper. Set aside and let the flavours infuse while you cut the vegetables.
- Scrape the seeds/soft centres out of the tomatoes and cucumber. If you are using cherry tomatoes this is usually not necessary, but large tomatoes hold too much liquid.
- Cut all the vegetables into small dice and toss them with the marinade.
- Season to taste with salt and pepper and refrigerate until ready to serve.
Nutrition
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