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Tomato Olive Salsa
This is a salsa that is more of what I consider a side dish - ditch the chips and serve this alongside a roast or grilled chicken, or perhaps some juicy pork chops.
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Course
Appetizer, Dinner, lunch, Salad, Side Dish
Cuisine
American, Italian
Prep Time
15
minutes
minutes
Resting Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
59
kcal
Author
Liren Baker
Ingredients
▢
1
15 oz
olives (black or green)
chopped
▢
1
cup
cherry tomatoes
diced
▢
2
jalapeños
seeded and finely chopped (use less if you prefer)
▢
1/2
cup
finely diced red onion
▢
1/2
cup
fresh cilantro
chopped
▢
1/3
cup
capers
▢
2
tablespoons
white balsamic vinegar
▢
Drizzle of extra-virgin olive oil
▢
Kosher salt
to taste
▢
Freshly ground black pepper
to taste
COOK MODE
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Instructions
Rough chop your vegetables to your desired size.
If you want to use this like a traditional salsa, fine chop or use a food processor.
Combine the olives, tomatoes, jalapeño, red onion, cilantro, and capers in a bowl.
Add the vinegar with a drizzle of olive oil, and season to taste with salt and pepper.
Let it sit for about 10 minutes before serving.
The salsa can be prepared a day in advance; keep it in a tightly sealed container in the refrigerator.
Notes
Adapted from Salsa Playera de Lujo, Saveur, July, 2011.
Nutrition
Calories:
59
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Sodium:
706
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
415
IU
|
Vitamin C:
19
mg
|
Calcium:
20
mg
|
Iron:
1
mg
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