Sun-Dried Tomato and Basil Salsa for Two
By Lan LamPublished on July 23, 2014
Time
10 minutes
Yield
Serves 2 (Makes about 1/2 cup)
Ingredients
2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped fine2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar ½ 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 2 (Makes about 1/2 cup)Ingredients
2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped fine
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
½ small shallot, minced
Ingredients
2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped fine
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
½ small shallot, minced
Ingredients
2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped fine
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
½ 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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