Mediterranean Salsa

Name: Mediterranean Salsa
Yield: 6 servings (serving size: 1/2 cup)
Ingredients: 1 ½ cups chopped seeded tomato; 1 cup finely chopped zucchini; ½ 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 ½ teaspoons capers; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 garlic clove, minced

1 Rating
1 Review

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.

Recipe by Cooking Light August 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

6 servings (serving size: 1/2 cup)

Nutrition Info

Directions

Step 1
Combine all ingredients in a large bowl.

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

Nutrition Facts

Per Serving:

33 calories; calories from fat 46%; fat 1.7g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.2g; protein 0.8g; carbohydrates 4.4g; fiber 1.3g; iron 0.5mg; sodium 124mg; calcium 11mg.

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rstarrlemaitre

08/27/2012

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!

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