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Mediterranean Salsa

Karry Hosford
Yield 6 servings (serving size: 1/2 cup)
You can serve this as a side dish or on top of toasted baguette slices for an appetizer. Any assortment of sweet roasted bell peppers works in this recipe.

Ingredients

  • 1 1/2 cups chopped seeded tomato
  • 1 cup finely chopped zucchini
  • 1/2 cup finely chopped Roasted Bell Peppers
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons capers
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 33
  • caloriesfromfat 46 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 0.8 g
  • carbohydrate 4.4 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 124 mg
  • calcium 11 mg

How to Make It

  1. Combine all ingredients in a large bowl.

  2. Note: Store salsa in the refrigerator for up to 2 days.