Greek Salad Pico De Gallo



I know I come up with some “different” flavor combinations from time to time. I mean, Pumpkin and Swiss Chard muffins? Butternut squash in a smoothie? I am a mixer, I just am. 2Chili cannot relate to this at all, as he is a segregator. He is an architect, where everything is all orderly and what not. I am a writer, where concepts can be much more abstract. Yin and yang, you know.

Greek salad pico de gallo is not really that far of a stretch. I mean, Greek salad has tomatoes, onions, and peppers, which are the core of most picos. Throw in a little cucumber, black olive, and some simple dressing, and you have an interesting dip for your impending Super Bowl party!

I made this in my the 72 ounce bowl of my Ninja Mega KS, but you could do this in any food processor.

Go with what’s available to you when it comes to tomatoes. We are of course in the dead of winter right now, so all I could get was a beefsteak tomato (at least it was organic). And, do your guests (and yourself) a favor: Pre-soak the onion in a bowl of ice water or vinegar before you mix it into the recipe. Purple onions are notoriously “oniony,” and this little step helps take the bite out of the onion. Pre-soaking will make your salsa much more palatable without the onion after-taste.

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Greek Salad Pico de Gallo

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Makes: 6, ~1/2-cup servings

Best Jar Choice for Ninja Blenders:

  • Ninja Pulse: 40 ounce jar with standard blade
  • Ninja Professional Blender: 72 ounce jar with standard blade
  • Ninja Kitchen System: 72 ounce jar with standard blade
  • Ninja Mega Kitchen System: 72 ounce jar with standard blade

Ingredients:

For the salad:

    • 1 cucumber, peeled, seeded, roughly chopped
    • 1/2 red onion, peeled, roughly chopped, pre-soaked in ice water for 30 minutes
    • 1 bell pepper, seeded, roughly chopped
    • 1/2 cup pitted Greek Kalamata olives
    • 3 large plum tomatoes, seeded (or 1 beefsteak, if that’s all you can find)
    • Optional: A heaping half cup crumbled feta or goat cheese

For the dressing:

    • 4 Tablespoons olive oil
    • 2 Tablespoons fresh lemon juice (about one lemon yield)
    • 2 Tablespoons vinegar (red wine, balsamic, or even apple cider vinegar)
    • 1 teaspoon brine from the olives, or, salt and pepper to taste

Method:

  • Add prepared cucumber, onion, and bell pepper to the blender jar and pulse 2 times
  • Add tomato and olives, and pulse 2-3 times, until you reach a consistency you like
  • Pour out salsa into a bowl, and add dressing ingredients into the blender jar, and blend for 5-6 seconds until combined
  • Pour dressing over salsa, and mix gently to combine
  • If using, add cheese and mix gently to combine

Nutritional Information:

I based this on using 1/4 teaspoon salt instead of the olive brine, as there is no real way to calculate that in the recipe tool I use – so the sodium will vary depending on how much salt or olive brine you use.

Without Feta
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With Feta
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