I was out of roasted bell peppers, so I added in chickpeas.. It is SOO delicious! We are having quesadillas for dinner, and I think it will be the perfect topping even for my 5 year old! It was so quick and easy too! This might become a regular recipe in my house for the summer to eat up our garden veggies.
Antipasto Salsa
Yield: 3 cups (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 39
- Calories from fat: 46%
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.3g
- Protein: 1.3g
- Carbohydrate: 5.2g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 80mg
- Calcium: 22mg
Ingredients
- 1 cup diced tomato
- 1 cup diced zucchini
- 1/2 cup chopped drained canned artichoke hearts
- 1/2 cup chopped fresh basil
- 1/3 cup diced bottled roasted red bell peppers
- 1/4 cup minced onion
- 2 tablespoons chopped pitted kalamata olives
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
Preparation
- Combine all ingredients in a medium bowl; cover and chill.
Antipasto Salsa Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
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