|2||Tomatoes, peeled seeded, cut in 1/2" dice|
|½||Yellow bell pepper diced (1/2 cup)|
|½ bunch||Flat-leaf parsley chopped (1/4 cup)|
|2 tablespoons||(to 3 tbs) basil, chopped|
|6||Pitted black olives, halved|
|3 tablespoons||Capers, drained|
|1 tablespoon||Olive oil|
|1 tablespoon||Lemon or lime juice|
|2 tablespoons||Balsamic vinegar|
|¼ teaspoon||Hot red pepper flakes|
|Salt and pepper|
This salsa makes a great accompaniment to grilled seafood and roast chicken. You could also eat it on crostini toasts or scooped up with wedges of pita bread.
Combine all the ingredients in a large bowl and gently toss to mix.
Correct the seasoning, adding lemon juice and vinegar to taste.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 179 Submitted By DIANE LAZARUS On 10-25-95
Random recipe of the day