If you’re looking to add a fresh, flavorful kick to your meals, this Zesty Tomato & Olive Salsa is the perfect recipe to try. Inspired by the French sauce made from finely diced tomatoes, olive oil, fresh herbs called “Vierge Sauce.” I reduced the amount of alliums to just the green onions. I found this change made it easier and brings out the flavor of the cherry tomatoes.
Firstly, this salsa comes together quickly with cherry tomatoes, black olives, and fresh basil. It brings together the best of Mediterranean ingredients in one easy-to-make salsa. A squeeze of lemon and toasted almonds add a zesty finish and satisfying crunch to fish, crostini, or eggs.
In fact, what makes this Salsa so special is how it can be paired with almost anything. Here are some ideas to get you started:
- Grilled Fish: For example, spoon this salsa over a flaky fillet for a vibrant, flavorful finish.
- Crostini: Spread it over toasted slices of bread for an elegant and tasty appetizer.
- Grilled Vegetables or Chicken: Use it as a fresh topping to add color and zest to simple grilled dishes.
- Scrambled eggs: Use this instead of regular tomato salsa or hot sauce for a tangy dish.
This salsa comes together in minutes, making it a perfect go-to for busy nights when you still want something fresh and healthy.
Try it out, and don’t hesitate to get creative! Add some chili flakes or a jalapeño for heat, or try swapping out the almonds for pine nuts. Regardless of how you serve it, this salsa will impress your tastebuds.
Have fun with this recipe, and let me know how you end up using it in your kitchen. I’d love to hear your thoughts and any creative twists you come up with.
Zesty Tomato & Olive Salsa
Ingredients
- 1 cup cherry tomatoes halved
- 1/2 cup black olives pitted and quartered
- 2 green onions both green and white parts, sliced
- 2 tablespoons capers
- 2 tablespoons sliced almonds toasted
- 1/4 cup fresh basil chopped
- 1 tsp fresh ground pepper
- 1 large lemon zested and juiced
- 3 tablespoons olive oil
Instructions
- In a medium bowl, combine the quartered cherry tomatoes, halved black olives, and sliced green onions.
- Add the capers, then zest the lemon directly over the bowl. Cut the lemon in half and squeeze the juice into the mixture.
- Toast the pine nuts in a dry pan over medium heat until golden, then let them cool for a few minutes before adding them to the bowl.
- Drizzle with olive oil and sprinkle with sliced basil.
- Gently toss all ingredients until combined.
- Serve over fish or as a topping for your favorite dish.