Italian Tomato Salsa Recipe

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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. 


Also called “salsa rosa” but today’s version is more of a rainbow style as I used every single variety of mini heirloom tomatoes that I had growing in the garden. I also added a pinch of 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 absolutely packed with fresh garden flavors, and the best way to describe it would be a spin on Latin-Americann salsa Fresca. You swap the onion for grated garlic and the cilantro and lime with basil and lemon. (Cilantro is never used in Italian cuisine btw).
Easy like Sunday morning, I propose we make this Italian salsa more often to scoop up with rainbow chips, or use it to dress a refreshingly cold homemade pasta salad to pack in a cooler for the weekend at the beach. Besides, it’s definitely hot enough out here in L.A for garden parties and sandwiches already. I mean, I’m picking tomatoes and basil you guys!
Mangia bene!

Watch How to Make Italian Tomato Salsa

5 from 2 votes

Italian Tomato Salsa

Fresh Italian tomato salsa recipe otherwise known by its official birth name of “ Salsa Cruda di Pomodoro “.
Print Recipe
Prep Time:15 minutes
Total Time:15 minutes



  • 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).



Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Sodium: 76mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 26.3mg | Calcium: 38mg | Iron: 0.8mg
Course: Appetizer
Cuisine: Italian
Keyword: salsa, vegan,, wfpb
Servings: 4 people
Calories: 62kcal
Author: Florentina


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  1. I’ve never tried a spin on salsa before and I just want to say this was absolutely delicious. I used those little heirloom tomatoes from TJ’s and lots of basil. My house still smells like an Italian restaurant. Definitely a keeper.

  2. This was definitely the best thing I made this summer, perhaps ever. Seriously, I almost teared up at the bruchetta I made with this and grilled bread lightly brushed with EVOO. Beautiful way to use summer tomatoes and herbs from the garden, of which I am suddenly inundated. I used half an Anaheim pepper for the pepperocini and added the capers, of which I I would highly advise. Great summer recipe! So, so good!

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