I know summer is over, but that doesn't mean that my obsession with all things Greek has come to an end. I want to share this Greek Pico with you today because even when it
I often have a hard time finding a GREAT salsa that I love, so I usually resolve to making one myself. That is where I have come to on Pico de Gallo as well. This Greek Pico de Gallo is my own version born out of a love for greek salad and the simple technique of pico de Gallo.
I apply all of the same basic principals of Pico de Gallo to this recipe, exchanging the ingredients for greek versions.
Why Greek Pico?
I love fusion food and this is just another way for me to cross to great things and make another. Essentially what I have done is take the best of Greek Salad ingredients and diced them small enough to fit on a
I replace the white vinegar that is typically used in traditional Mexican pico for Lemon juice, and the jalapeño is replaced with bell peppers. To take it on a real greek spin, I add small diced cucumber and season it with my favorite greek seasoning. Tasting and adjusting the salt and pepper, and a sight drizzle of olive oil is all that is left to do.
I could eat this straight on pita or corn chips, but my favorite way to enjoy it is atop my Greek Chicken recipe inside a tortilla. It adds a much-needed dose of flair to the weekly menu rotation, and I LOVE Greek food so it's a win, win! It also pairs well with my Shishito Peppers, giving you a worldly feast.
Greek Pico de Gallo
This fantastic Pico de Gallo variation takes you on a world tour and adds some great excitement to the weekly menu rotation.
Ingredients
- 1 ea Bell Pepper, diced
- 1 ea small Red Onion, diced
- 1 ea English Cucumber, diced
- 4 ea Roma Tomatoes, diced
- ¼-1/2 cup fresh Lemon Juice
- 3 tablespoons Olive Oil
- 1-2 teaspoons Greek Seasoning
- Kosher Salt and Fresh Cracked Black Pepper
- Parsley
Instructions
- Dice all of your vegetables on the smallish side and all about the same size.
- In a large bowl, combine all the ingredients and mix to combine.
- Taste and adjust the seasonings to your liking. Add more greek seasoning if you want more of an herby flavor, more salt, and pepper if you feel it needs it, or more lemon juice if you want a little more punch. Make it your own!
Notes
Serve on top of my Greek Chicken inside a tortilla.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
If you're looking for even more greek inspiration take a look at Kathryn's Salmon with Dill Tzatziki, or Sarah's Greek Dinner Club menu.
Did you make this recipe? Let me know by leaving a review or comment! Also, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
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