Sun-Dried Tomato and Basil Salsa
By Lan LamPublished on July 9, 2014
Time
10 minutes
Yield
Serves 4 (Makes about 1 cup)
Ingredients
¼ cup oil-packed sun-dried tomatoes, rinsed and chopped fine¼ cup chopped fresh basil ¼ cup chopped fresh parsley ¼ cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 small shallot, minced
Before You Begin
We like the sweet flavor and pliable texture of oil-cured sun-dried tomatoes.
Instructions
- Combine all ingredients in bowl and season with salt and pepper to taste.
Time
10 minutesYield
Serves 4 (Makes about 1 cup)Ingredients
¼ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot, minced
Ingredients
¼ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot, minced
Ingredients
¼ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot, minced
Why This Recipe Works
For a twist on a traditional salsa made with fresh tomatoes, we use jarred sun-dried tomatoes. (We find that the oil-packed type have the best flavor.) Fresh basil and parsley add herbal depth, while balsamic vinegar and extra-virgin olive oil turn it into a sauce.
Before You Begin
We like the sweet flavor and pliable texture of oil-cured sun-dried tomatoes.
Instructions
- Combine all ingredients in bowl and season with salt and pepper to taste.
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