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
Fresh Italian tomato salsa recipe otherwise known by its official birth name of “ Salsa Cruda di Pomodoro “.
- 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
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.
Taste and adjust seasonings with more lemon and sea salt to your liking. Serve garnished with the chives and capers (optional).