Crisp, cool and refreshing.

Cucumber + green pepper pico de gallo


  • 1 cucumber
  • 1 green pepper, finely diced
  • 1/2 red onion, finely diced
  • 1/2 Jalapeño, minced
  • 2 tsp minced dill
  • 1/4 cup crumbled feta
  • 1/4 tsp ground coriander
  • Red wine vinegar
  • Olive oil – the good stuff!

Makes about 2 cups


  • Peel and seed cucumber. Finely dice and stir together with green pepper, red onion, Jalapeño, dill, feta and coriander. 
  • Season to taste with salt and pepper, a splash of red wine vinegar and a drizzle of olive oil.

*The flavors are distinctly Mediterranean in this take on a Mexican salsa fresco. It’s delicious served over grilled or parchment baked fish or with pita chips. Try tossing some through with steamed or sautéed fresh summer zucchini or green beans. Stir through with lots of freshly cooked corn cut from the cob for a summer side dish.

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