Mediterranean Salsa

Mediterranean Salsa Recipe
Karry Hosford
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.


6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


Combine all ingredients in a large bowl.

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

August 2002
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