Name: Italian Tomato Salsa
Prep time: 15 min
Total time: 15 min
Ingredients: 1 lb Heirloom Tomatoes; 2 cloves garlic (-grated); 1 tbsp extra virgin olive oil ((leave out on WFPB diet)); 1/2 lemon ( -juiced); 1 fresh peperoncino (-cliced); 2-3 tbsp fresh basil leaves (-thinly sliced or torn); 1 tbsp fresh oregano leaves; 2 tbsp fresh chives (-snipped for garnish); 1 tbsp capers ((optional)); 1 pinch sea salt (-to your taste)

Fresh Italian tomato salsa recipe otherwise known by its official birth name of “ Salsa Cruda di Pomodoro “. Think of all the classic Italian flavors: garlic, basil, zesty lemon and then some depending on what’s in season.

Italian Tomato Salsa, Salsa Cruda di Pomodoro with Garlic, Basil and Lemon.

Also called “ salsa rosa “ but today’s version is more of a rainbow style as I used every single variety of mini heirloom tomatoes I had growing in the garden. I also added fresh oregano, a few salty capers and fresh peperoncino for a little heat – Piccante baby!

Authentic Italian Salsa for Topping Bruschetta & Crostini Appetizers!

It’s loaded with fresh garden flavors, and the best way to describe it would be as a spin on Latin-American salsa fresca. You swap the onion for garlic and the cilantro and lime with basil and lemon. (Cilantro is never used in Italian cuisine btw).

Italian Tomato Salsa with Garlic, Capers and Basil

Easy like Sunday morning, I say let’s make this Italian salsa more often and use it to dress a cold, homemade pasta salad and don’t forget to tag me in your photos on Instagram.

L.A. people, it is definitely hot enough out there for garden parties already. I mean I’m picking tomatoes and basil you guys! Mangia Bene!

How to Make Italian Tomato Salsa:

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Italian Tomato Salsa

Fresh Italian tomato salsa recipe otherwise known by its official birth name of “ Salsa Cruda di Pomodoro “.

Course Appetizer

Cuisine Italian

Keyword salsa, vegan,, wfpb

Prep Time 15 minutes

Total Time 15 minutes

Servings people

Calories 62kcal

Author Florentina

Ingredients

1 lb Heirloom Tomatoes
2 cloves garlic -grated
1 tbsp extra virgin olive oil (leave out on WFPB diet)
1/2 lemon -juiced
1 fresh peperoncino -cliced
2-3 tbsp fresh basil leaves -thinly sliced or torn
1 tbsp fresh oregano leaves
2 tbsp fresh chives -snipped for garnish
1 tbsp capers (optional)
1 pinch sea salt -to your taste

US Customary - Metric

Instructions

Rinse and chop the tomatoes into small cubes.
Add the chopped tomatoes, peperoncino, olive oil, lemon juice, basil and oregano to a medium bowl. Grate the garlic cloves on top and season with a pinch of sea salt. Gently toss to combine well. (Omit the oil to be WFPB compliant)
Taste and adjust seasonings with more lemon and sea salt to your liking. Serve garnished with the chives and capers (optional).