Salsa italiano
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomatoes -- seeded and |
| Diced | ||
| ½ | cup | Chopped red onion |
| 2¼ | ounce | Sliced ripe olives -- 1 can |
| 6 | ounces | Marinated artichoke hearts |
| 2 | tablespoons | Lemon juice |
| 2 | Garlic cloves -- finely | |
| Chopped | ||
| 3 | tablespoons | Chopped fresh basil |
| ¼ | teaspoon | Crushed hot red pepper |
| Flakes | ||
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground black pepper |
Directions
In a medium bowl, combine (2 large) tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 Tbsp. artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken.
Posted to MC-Recipe Digest V1 #145 Date: Tue, 9 Jul 1996 14:22:07 -0700 (PDT) From: PatH <phannema@...>
Recipe By : California Tomato Commission (July 1996)