1 large cucumber, diced medium
4 roma tomatoes, diced medium
1 (12 ounce) jar pitted kalamata olives
1 jalapeno pepper, deseeded and minced
1 ounce fresh cilantro, minced
2 teaspoons pepper
1 teaspoon salt
2 tablespoons garlic oil
1 tablespoon truffle oil
1/3 cup balsamic vinegar
2 teaspoons fresh lemon juice
1. Combine all the ingredients.
2. Cover and refrigerate for an hour.
This recipe works great on falafel or as a topping for bruschetta.
Source of recipe: I wrote this!