This salsa is lovely - fresh summer vegetables at their best. A great salty pop from the capers; I would also chop kalamata olives very finely next time and add to the mix. It's delicious on bruschetta, but also as a stuffing over a baked potato, or spooned over baked tofu. Add more basil and parsley though!
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.
Yield: 6 servings (serving size: 1/2 cup)
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Amount per serving
- Calories: 33
- Calories from fat: 46%
- Fat: 1.7g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.2g
- Protein: 0.8g
- Carbohydrate: 4.4g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 124mg
- Calcium: 11mg
- 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.
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