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 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).
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
Fresh Italian tomato salsa recipe otherwise known by its official birth name of “ Salsa Cruda di Pomodoro “.
Servings 4 people
Calories 62kcal
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
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).
Nutrition
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
Plant-Based:
Veggie Pasta Salad
Avocado Tomato Salad
Best Salsa
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.
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!
This made me so happy! Thank you for reporting back ~ Florentina Xo’s