You’ll love this simple Mediterranean twist on homemade salsa! Fresh tomato salsa with sweet cherry tomatoes, shallots, garlic and loads of fresh, not-your-typical, herbs. If you want a little spicy kick, then definitely add the chopped jalapeno. Great with these easy homemade pita chips!

No need for a food processor or any special equipment for this small batch homemade salsa recipe. Tip: Double the recipe, this salsa goes fast especially if you’re serving more than four people. Be sure to grab all the tips and ideas below.

The first time I made a version of this Mediterranean-style homemade salsa was as a topping for this easy asparagus recipe. I had quickly boiled some asparagus and was looking to kinda fancy it up, adding more texture and flavor. A few readers have since reached out letting me know about the myriad of ways they’ve been using my quick fresh tomato salsa!

Come to think of it, I’ve been making variations of this small batch fresh salsa to accompany things like Lemon Chicken, Greek Baked Cod, and even Kofta Kebabs. And particularly during the summer months, this fresh tomato salsa is a go-to as light tapas (appetizer) with some pita chips or whatever chips are on hand. By the way, homemade pita chips are super easy to make by the way, it’s a matter of cutting pita into small pieces, tossing with extra virgin olive oil and spices of choice and baking for a few minutes until crisp (another fun recipe I’ll be posting here soon because we just use pita chips all the time!)

Let’s get to the gist of this homemade salsa recipe…

Homemade Fresh Salsa Recipe, Mediterranean-Style

There are literally thousands of salsa recipes out there, but if you’re looking to ditch your typical salsa in favor of a fun, unique twist, this Mediterranean salsa recipe may just be your ticket. A few things you’ll love about this salsa…

1) This homemade salsa is brimming with amazing Mediterranean flavors.It starts with sweet cherry tomatoes, shallots, and a little fresh garlic. Chopped kalamata olives add a hint of Greek, and if you like a little spicy kick, finely chopped jalapeno does the trick. From there, we add a healthy dose of fresh herbs that you don’t typically see in salsa recipes. Here we use fresh parsley and mint for just the right kick of Mediterranean (and now those who can’t eat cilantro, can still enjoy salsa!)

To season, a pinch of sumac along with salt and pepper. Now, sumac is optional here, but I highly recommend it for a little added depth and a unique somewhat tangy kick (you can find all-natural sumac here at our store.) The finishing touch is a squeeze of lemon juice and a healthy dose of good extra virgin olive oil. I use Early Harvest Greek extra virgin olive oil here for its deep, rich flavor.

2) Easy Fresh Tomato Salsa that’s meant to be chunky, so it requires absolutely no special equipment other than a trusted knife. This is a beautiful-looking salsa that is so versatile; it’s meant to preserve it’s chunky texture and shape so you can use it on top of steak or fish or with your Mediterranean grilled chicken…the possibilities are endless, and you do not need to be tied to the traditional bowl and tortilla chip.

Can you Make this Mediterranean-Style Homemade Salsa ahead of time?

Yes. However, for best results, I would not prepare this too far in advance so that the tomatoes and herbs keep their beautiful shape. But you can definitely do some prep one night in advance, if that helps you. I like to chop the ingredients ahead, but I do not mix them until a few minutes before serving. It’s best to keep the chopped tomatoes in their own separate container in the fridge. A few minutes before serving, combine the chopped ingredients in a mixing bowl, season with salt, pepper and sumac, and add the lemon juice and extra virgin olive oil. Give everything a gentle toss and set aside for just a few minutes. Transfer to a serving bowl and add chips etc.

How Long Can you Store this Fresh Salsa?

I almost always make only small batches of this salsa at a time, and it does go fast! But if you have any leftovers, drain a bit of the liquid and store in the fridge in a tight-lid glass container. It should keep well for 2 nights or so. It will be more on the marinated side and you can make good use of it in sandwiches like these grilled fish gyros or chicken shawarma.

More Recipes to Try

Mediterranean Citrus Avocado Dip

Mediterranean Grilled Zucchini Boats

BEST Classic Creamy Hummus (How to Make Hummus tutorial)

Easy Italian Baked Chicken

Greek Stuffed Tomatoes: Gemista

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