Fresh Tomato Salsa


Sherlyne serves this salsa with Fried Okra Tacos. We also loved it with our Barbecue-Topped Griddle Cakes.


Makes about 5 cups

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes


3 cups seeded and diced tomatoes (about 1 1/2 lb.)
1 large avocado, diced
1 small green bell pepper, diced
1 (2.25-oz.) can sliced black olives, drained
1/2 cup chopped green onions
1/3 cup chopped fresh cilantro
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon seasoned salt
Table salt to taste


Stir together diced tomatoes and next 7 ingredients. Season with table salt to taste.

Try this twist!

Fresh Tomato-Peach Salsa: Omit black olives. Prepare recipe as directed, stirring in 2 peeled and diced fresh peaches (about 2 cups).

Recipe inspired by Sherlyne Hutchinson, Cornelius, Oregon,

Southern Living

July 2010
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