Greek Pico de Gallo

Greek Pico de Gallo

Say again, a southwest condiment with Greek influences?  The flavor twistings are on a whole new level…Think tart and earthy.


  • 3 to 4 medium Roma tomatoes, washed and diced
  • 3 to 4 medium shallots, cleaned and diced
  • 3 to 4 scallions (green onion), trimmed and washed
  • 1 lemon, washed
  • 1/2 to 3/4 cup Kalamata olives, sliced or diced
  • 1/4 cup sun-dried tomatoes, diced small
  • 2 to 3 cloves garlic minced
  • 3 to 4 mint leaves, washed and chopped small
  • 2 tbsp fennel seed, (roasted and ground)
  • 2 tbsp coriander seed, (roasted and ground)
  • Kosher salt and cracked black pepper
  • 2 tsp Extra Virgin Olive Oil (EVOO)
  • 2 tsp Balsamic Vinegar


  • Preheat over to 350 degrees, in a pie tin roast the fennel and coriander seeds for approximately 3 to 4 minutes (till aromatic)
  • Let seeds cool slightly
  • Add seeds to a mortar and pestle, to such add 1 tsp of Kosher Salt, using the pestle grind to a fine powder
  • In a medium mixing bowl, add the Roma tomatoes, shallots, scallions, Kalamata olives, sun-dried tomatoes, and garlic.
  • Add the zest and juice of one lemon, stir into the veggies lightly to not break up the Roma tomatoes
  • Add the fennel/coriander seed and salt powder, chopped mint and cracked black pepper, stir into the veggies lightly
  • Add the EVOO and Balsamic Vinegar and stir lightly to mix
  • Let stand in a covered bowl at least an hour to chill in the refrigerator