Greek salsa
A recipe for crunchy vegetable salsa with a Greek marinade.
Servings 4 people
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
Instructions
- 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.