Pico De Gallo With Feta
This fresh and vibrant salad combines the crispness of cucumber, the juiciness of ripe tomatoes, and the tanginess of red onion and green chilli. Tossed together with feta cheese, fragrant herbs, and a zesty dressing, this salad is a delightful medley of flavors and textures. Drizzle with balsamic reduction for the finishing touch, and enjoy this colorful dish bursting with summery goodness.
— Constant Cookbook
Ingredients
- Half a cucumber
- 2 Vine-Ripened tomatoes
- 1 large red onion
- 5 spring onions
- 1 green chilli
- 100 grams of feta cheese
- Balsamic reduction, to taste
- 35g of rocket, washed
- 3 sprigs of mint, leaves only
- 3 sprigs of coriander, leaves only
- 60ml of white wine vinegar
- 100ml of olive oil
- pinch of salt
- pinch of cracked black pepper
Instructions
- Finely dice the cucumber, tomatoes, red onion. Trim the spring onions and cut into scallions. De-seed and finely chop the green chilli.
- Next, roughly chop the coriander and mint. It is a good idea to clap the mint in your hands first, this breaks the capilliaries in the leaves and releases the flavour better.
- Crumble the feta cheese and place in a mixing bowl with the above ingredients and add the rocket, olive oil, white wine vinegar and salt/pepper.
- Toss the salad together for at least 30 seconds until well mixed and dressing has covered the ingredients.
- Serve with the balsamic reduction drizzled over to taste.
- If you want to make your own balsamic reduction, place equal amounts of caster sugar and balsamic vinegar in a heavy bottomed pan and leave on low heat for 4-6 hours until the liquid coats the back of spoon.
Yield
Serves 6
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