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Rogliano’s Italian Pico de Gallo

A fresh tomato, onion, herb, and lime dip finished with Rogliano's for game night, chips, bread, or grilled meats.

Italian pico de gallo with diced tomatoes, onion and herbs, served with bread and tortilla chips.
Rogliano's

Rogliano's Italian Pico de Gallo

A fresh tomato, onion, herb, and lime dip finished with Rogliano's for game night, chips, bread, or grilled meats.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 5 Roma tomatoes, seeded and diced
  • 1/2 red onion, finely diced
  • 1 medium jalapeño, seeded and minced (optional)
  • 1/3 cup chopped cilantro or flat-leaf parsley
  • Juice of 1 lime
  • 2 tablespoons Rogliano's Authentic Italian Dressing
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, crostini, or fresh bread for serving

Method
 

  1. Combine tomatoes, red onion, and cilantro (or flat-leaf parsley) in a bowl. Stir in the jalapeño only if you want heat.
  2. Add lime juice, Rogliano's, salt, and pepper.
  3. Toss gently and rest 10 minutes so the flavors come together.
  4. Taste and add another small splash of Rogliano's only if the tomatoes need more brightness.
  5. Serve with chips, crostini, bread, or spooned over grilled chicken.

Notes

Keep it simple: Tomatoes, red onion, and cilantro are the classic base. Jalapeño is optional for heat.
Rosso variation: Use Rosso Red Italian Dressing in place of Authentic. Add corn to taste only with the Rosso version; leave corn out when using Authentic.

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