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Here is a Mediterranean twist on a traditional salsa packed not only with fresh flavors, but also this dish is filled with nutrients.  I use it as a topping for grilled steaks, chicken, shrimp, in omelets, and as a salad.


Makes 3 to 4 cups

  • 2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise
  • 1 medium cucumber, seeded skin on, diced into small pieces
  • 2 tablespoons diced red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chopped fresh oregano
  • Cracked pepper
  • ¼ teaspoon kosher salt
  • 4 ounces Greek feta cheese, crumble


  1.  Place tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano, and pepper to taste together in a bowl, mix together gently.  Let stand at room temperature for at least 30 minutes to give time for the flavors to bloom.
  2. Just before you serve, add the salt.  If you put the salt on too early, it will extract juices from the vegetables and will make the salsa runny.
  3. Add the crumbled feta cheese.  Store in an airtight container in the refrigerator for up to 3 days.

Grilled T-Bone Steak: RECIPE 

Let’s cook together, tag me!

T: Cristinacooks 

F: Cristina Ferrare 

I: Cristina Cooks 

P: Cristina Ferrare