Pico de Gallo with Feta
- Preparation and cooking time
- Total time
- Plus 4-6 hours if making own balsamic reduction.
- Easy
- Serves 6
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
Method
- STEP 1Finely dice the cucumber, tomatoes, red onion. Trim the spring onions and cut into scallions. De-seed and finely chop the green chilli.
- STEP 2Next, 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.
- STEP 3Crumble 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.
- STEP 4Toss the salad together for at least 30 seconds until well mixed and dressing has covered the ingredients.
- STEP 5Serve with the balsamic reduction drizzled over to taste.
- STEP 6If 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.