You’ll love this simple Mediterranean twist on homemade salsa! Fresh tomato salsa with sweet cherry tomatoes, shallots, garlic and loads of fresh, not-your-typical, herbs. If you want a little spicy kick, then definitely add the chopped jalapeno. Great with these easy homemade pita chips!
No need for a food processor or any special equipment for this small batch homemade salsa recipe. Tip: Double the recipe, this salsa goes fast especially if you’re serving more than four people. Be sure to grab all the tips and ideas below.
The first time I made a version of this Mediterranean-style homemade salsa was as a topping for this easy asparagus recipe. I had quickly boiled some asparagus and was looking to kinda fancy it up, adding more texture and flavor. A few readers have since reached out letting me know about the myriad of ways they’ve been using my quick fresh tomato salsa!
Come to think of it, I’ve been making variations of this small batch fresh salsa to accompany things like Lemon Chicken, Greek Baked Cod, and even Kofta Kebabs. I’ve even made twists on it like this Cooling Cucumber Salsa.
Particularly during the summer months, this fresh tomato salsa is a go-to as light tapas (appetizer) with some pita chips or whatever chips are on hand. By the way, homemade pita chips are super easy to make by the way, it’s a matter of cutting pita into small pieces, tossing with extra virgin olive oil and spices of choice and baking for a few minutes until crisp (another fun recipe I’ll be posting here soon because we just use pita chips all the time!)
Let’s get to the gist of this homemade salsa recipe…
Homemade Fresh Salsa Recipe, Mediterranean-Style
There are literally thousands of salsa recipes out there, but if you’re looking to ditch your typical salsa in favor of a fun, unique twist, this Mediterranean salsa recipe may just be your ticket. A few things you’ll love about this salsa…
1) This homemade salsa is brimming with amazing Mediterranean flavors.It starts with sweet cherry tomatoes, shallots, and a little fresh garlic. Chopped kalamata olives add a hint of Greek, and if you like a little spicy kick, finely chopped jalapeno does the trick. From there, we add a healthy dose of fresh herbs that you don’t typically see in salsa recipes. Here we use fresh parsley and mint for just the right kick of Mediterranean (and now those who can’t eat cilantro, can still enjoy salsa!)
To season, a pinch of sumac along with salt and pepper. Now, sumac is optional here, but I highly recommend it for a little added depth and a unique somewhat tangy kick (you can find all-natural sumac here at our store.) The finishing touch is a squeeze of lemon juice and a healthy dose of good extra virgin olive oil. I use Early Harvest Greek extra virgin olive oil here for its deep, rich flavor.
2) Easy Fresh Tomato Salsa that’s meant to be chunky, so it requires absolutely no special equipment other than a trusted knife. This is a beautiful-looking salsa that is so versatile; it’s meant to preserve it’s chunky texture and shape so you can use it on top of steak or fish or with your Mediterranean grilled chicken…the possibilities are endless, and you do not need to be tied to the traditional bowl and tortilla chip.
Can you Make this Mediterranean-Style Homemade Salsa ahead of time?
Yes. However, for best results, I would not prepare this too far in advance so that the tomatoes and herbs keep their beautiful shape. But you can definitely do some prep one night in advance, if that helps you. I like to chop the ingredients ahead, but I do not mix them until a few minutes before serving. It’s best to keep the chopped tomatoes in their own separate container in the fridge. A few minutes before serving, combine the chopped ingredients in a mixing bowl, season with salt, pepper and sumac, and add the lemon juice and extra virgin olive oil. Give everything a gentle toss and set aside for just a few minutes. Transfer to a serving bowl and add chips etc.
How Long Can you Store this Fresh Salsa?
I almost always make only small batches of this salsa at a time, and it does go fast! But if you have any leftovers, drain a bit of the liquid and store in the fridge in a tight-lid glass container. It should keep well for 2 nights or so. It will be more on the marinated side and you can make good use of it in sandwiches like these grilled fish gyros or chicken shawarma.
More Recipes to Try
Mediterranean Citrus Avocado Dip
Mediterranean Grilled Zucchini Boats
BEST Classic Creamy Hummus (How to Make Hummus tutorial)
Greek Stuffed Tomatoes: Gemista
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Mediterranan-Style Homemade Salsa Recipe
- Total Time: 10 minutes
- Yield: Serves 4 or more 1x
Description
Easy homemade salsa recipe with a Mediterranean twist! Fresh tomato salsa made with sweet cherry tomatoes, shallots, garlic and loads of fresh herbs. Olives and jalapeno are optional, but highly recommended. Great with pita chips as an appetizer, or use it as a topping on top of grilled steak, Mediterranean grilled chicken and more!
Ingredients
- 12 oz cherry tomatoes, cut into quarters
- 1 to 2 shallots, finely chopped
- 1 garlic clove, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 6 to 7 pitted kalamata olives, chopped (optional)
- 1 jalapeno pepper, finely chopped (optional if you want to add spice)
- Kosher salt and pepper
- 1/2 tsp to 1 tsp sumac
- 2 to 3 tsp lemon juice
- Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
Instructions
- Place quartered cherry tomatoes, chopped shallots, minced garlic, chopped fresh herbs, chopped kalamata olives (if using), and chopped jalapeno (if using) in a mixing bowl.
- Season with kosher shalt, pepper, and sumac (start with a heaping 1/2 tsp sumac, add more late if needed). Toss gently.
- Add lemon juice and a generous drizzle of quality extra virgin olive oil (I used Early Harvest EVOO). Toss to combine. Set aside for a few minutes to let the flavors marry.
- Serve with pita chips or chips of your choice. Enjoy!
Notes
- Cook’s Tip: Double this recipe, particularly if you’re serving more than 4 people, it goes fast!
- Cook’s Tip for Prepare Ahead: You can prep the ingredients ahead of time (up to 1 evening in advance), but do not mix or season, and do not add lemon juice or olive oil. Store in the fridge. A few minutes before serving, add the seasoning and lemon juice and extra virgin olive oil. Give everything a toss and set aside until ready to serve.
- Leftovers? You can refrigerate leftovers in a tight-lid glass container for 2 nights or so.
- Recommended for this Recipe: Early Harvest Greek extra virgin olive oil (from organically grown and processed Koroneiki olives) and Sumac spice (from Mediterranean sumac berries). Find them both and more at our online shop.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Tossed
- Cuisine: Mediterranean
I made this salsa along with the chicken kabobs tonight. Both are magnificent and I will definitely be making them again.
I have one question that I haven’t bee able to find an answer for. My wife is extremely allergic to tree nuts and several other things. I searched for sumac and found a lot of information on it but nothing stood out as being detrimental. Except for that poison sumac issue. Do you know if sumac has any issues with causing allergic reactions?
I made it tonight with asparagus along with other treats for my birthday dinner, it was so tasty – AWESOME!!!
Yay! Hope you had a lovely birthday, Werner!
LOVE, LOVE, LOVE this bright, refreshing, and flavorful recipe. I made it with the grilled scallops recipe and it was perfect!
You say this recipe is for 4 people…it only made it to the two of us (me and my wife)!
Because we are a bit older now, and eating healthier than we did up to our 40’s, my wife really enjoys when I cook dinner with one of your recipes.
Now…off to look through your site for a dinner recipe to surprise my darling wife of 33 years!
Thank you, Suzy, for opening my eyes to healthy, yet flavorful food!
Much respect,
Jeff in Houston
Hope you find lots of great recipes here that you love!
glad to be one of many visitants on this awe inspiring internet site : D.
Awww! You’re very sweet, Blaine! Thank you!
Great recipe, so fresh, flavorful and versatile. Made it a week ago as a bed to serve grilled scallops on. We enjoyed it so much that tonight it will be the topping on our dukkha encrusted baked cod. Thank you for all the great recipes!
Dukkah encrusted baked cod!?! YUM!
Thans.
At #2, should read SALT and LATER.
Oops! Thanks for the heads up, Michele!
That looks like a great twist on salsa! Thanks!
Enjoy!! 🙂
Tried this last week for my family get-together and everyone just loved it <3 And yes, it went fast exactly as you said! Thanks for the great recipe, Suzy! 😀
This is such a tasty recipe! I love the twists on the simple idea, it makes the salsa that much more savory! Definitely will be making this again!
So glad to hear it, Katie!