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).
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:
Italian Tomato Salsa
- 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. (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).
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