The key to making this simple Greek recipe for salsa is in the chopping. All ingredients should be cut to a fine dice, smaller than confetti but not so small that the pieces are indiscernible. It’s a salad of sorts in that it contains a mixture of fresh, chopped vegetables, but is eaten more like a salsa or relish, scooped up with or spooned onto a piece of crisp pita bread. The dish is a classic in Greece’s many kebab houses and goes well with grilled meats and chicken.
Combine the first six ingredients. In a small bowl, vigorously mix together the olive oil, tomato paste and lemon juice. Season with salt and cayenne pepper.
Mix the paste into the fresh ingredients.
Transfer the mixture to a bowl, cover, and refrigerate for at least two hours and up to six before serving.
Serve either cool or at room temperature.