Italian-Style Salsa

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Photo: Ralph Anderson; Styling: Buffy Hargett
Prep Time
10 Mins
Yield
Makes 2 cups
Robert Stricklin Robert Stricklin
May 2007
RECIPE BY Southern Living

Make this salsa up to one day ahead, but stir in the feta just before serving.

Ingredients

  • 4 plum tomatoes, chopped
  • 1/2 small red onion, finely chopped
  • 12 kalamata olives, pitted and chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons drained capers
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup crumbled feta cheese (optional)

How to Make It

Stir together first 10 ingredients, and, if desired, feta cheese, in a medium bowl. Cover and chill until ready to serve.

Big Cedar Lodge, Ridgedale, Missouri

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