Mediterranean Pico
Mediterranean Pico is the pico you never knew you were missing!
It’s not like I did anything revolutionary here. I make standard pico all the time for our burrito bowls etc. All I did was replace the lime with lemon, the cilantro with mint and parsley, the tomato with…
Ok, so I didn’t get THAT far away from regular pico de gallo. But this is pretty tasty. Use it as a dip with pita chips, a topping for a wrap or gyro, or jazz up just about any meat or grain with a few spoonfuls. Go crazy guys!
Mediterranean Pico
Print recipe
Ingredients
- 2 large tomatoes
- 2 persian or mini cucumbers
- 1 medium red onion
- 1/2 cup chopped kalamata olives (heaping 1/2 cup)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 lemons (zest & juice) (about 1 heaping tsp zest and 3 Tbs juice)
- salt to taste
- pita chips
Directions
| Step 1 | |
| Pico gets juicy, so prepare to strain off the extra liquid by placing a strainer over a bowl. Deseed and dice both tomatoes. Toss the tomatoes into the strainer over the bowl and salt them. Dice the cucumbers and add on top of the tomato in the strainer. Salt the cucumber bits as well, then leave these guys to release their juice while you mix together the rest. | |
| Step 2 | |
| In a separate bowl, add the diced onion, chopped olives, herbs, zest. Mix in the tomatoes, cucumber, lemon juice, and salt to taste. | |
| Step 3 | |
|
Dump the whole shebang back into the strainer over the bowl, and let the pico hang out like that for at least 30 minutes to get rid of that extra juice.  | |
| Step 4 | |
|
When you're ready to serve it, dump into a bowl with pita chips or use as a delicious condiment with meats, wraps, or whatever! | |
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