Tomato Mint Salsa Recipe

Tomato Mint Salsa with Greek Tacos (that's right, Greek tacos).
Arthur Bovino


  • 3 tomatoes, quartered
  • ½ red onion
  • 3 cloves garlic
  • 1 bunch mint, leaves removed
  • ¾ bunch parsley, leaves removed 
  • 2 pepperoncinis, stems removed
  • Salt and pepper, to taste

In the same way many people love Italian food so much that a part of them wishes they had a vowel on the end of their names, I sometimes think I'm so in love with the flavors of Mexican food that I wish I had some of that culinary heritage. Without having any family recipes to fall back on, I've created my own, and I'll immodestly cop to making one of the most kickass salsas around.

But over the years, as the tacos-gone-global trend has gone full-steam, I've made my own international variations too. In this one, the salsa takes a Greek spin. I love a good gyro, but one of the issues I always have with them is that there's too much bread. Using corn tortillas and making Greek tacos, you get all the great Greek flavors, but in mini-gyro form. This tomato mint salsa, along with a tzatziki, makes for the perfect finish.

The mint I used recently came from Farmer Lee Jones' Chef's Garden in a CSA-style Seasonal Vegetables and Herbs box, and it was some of the most fragrant, beautiful mint I've ever had the privilege of using. It gave the salsa a fresh, cool feeling that you're not used.

Click here to see more Tasty Tomato Recipes. 


Pretty simple — throw the tomatoes in a food processor with the onions and garlic and pulse. Add the mint and parsley and continue to pulse. You want to avoid using stems for this salsa because it can add an unwanted bitter taste. 

Pepperoncini replaces your jalapeño here. You can go as hot as you want, but 1) you don't want this to overpower the salsa, and 2) pepperoncini adds a tang that jalapeños don't, so you don't want it overshadowed by that flavor either. Two work nicely for this salsa, and no one will be complaining that it's too hot. Add the pepperoncinis to the processor and pulse until the salsa is well mixed. Transfer the mixture to a serving bowl.

Season with salt and pepper and eat it with homemade chips, or better yet, use it to dress your Greek tacos.


Calories per serving:

70 calories

Dietary restrictions:

Low Fat, Low Sodium Low Fat Abs, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 1g 2%
  • Carbs 30g 10%
  • Saturated 0g 1%
  • Fiber 9g 37%
  • Sugars 13g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Sodium 272mg 11%
  • Calcium 181mg 18%
  • Magnesium 89mg 22%
  • Potassium 1,387mg 40%
  • Iron 5mg 29%
  • Zinc 2mg 10%
  • Phosphorus 164mg 23%
  • Vitamin A 374µg 42%
  • Vitamin C 129mg 216%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 154µg 38%
  • Vitamin E 2mg 12%
  • Vitamin K 772µg 966%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

138 ratings

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...