- 3 cups Tomatoes chopped
- 1 Cucumber diced
- 1 Roasted red bell pepper seeded and chopped
- ¼ cup Fresh mint chopped
- ¼ cup Flat leaf parsley chopped
- 1 tsp Chilli flakes or Ground Aleppo Pepper
- 1 tsp Oregano White Balsamic
- 1 tbsp Sherry Vinegar
- ¼ cup Robust EVOO
- 2 tsp Fleur de Sel
- 1 tsp Fresh cracked pepper
- 1 tbsp Jules & Kent Basil Pesto
- In a blender, combine all ingredients and blend on low until blended nearly smooth, or to desired consistency.
- Serve chilled and with an extra drizzle of EVOO and a garnish of minced cucumber and chopped mint.