Mediterranean Salsa

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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  1. Combine all ingredients in a large bowl.
  2. Note: Store salsa in the refrigerator for up to 2 days.
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