Salsa – Italian Style

07/03/2010 at 11:20 pm Leave a comment

Who says salsa has to include cilantro and be served with tortilla chips? Check out this refreshing “salsa-alternative” we had tonight and you’ll be wishing there was an all-night farmers market where you could get fresh basil, even in the wee hours!

Serve it over pasta or as a topping for bruschetta. Like traditional salsa, it tastes best after an extended rest, (which allows the flavors to meld more thoroughly) and served at room temperature.  You can rest it in the fridge overnight and then take it out at least an hour before service.  Make sure the tomatoes are fully ripe.

Italian Salsa Recipe

  • 5 ripe tomatoes – chopped (we prefer heirlooms, of course)
  • 3-4 cloves of garlic – minced
  • 20 small black olives – chopped (optional)
  • 1/2 cup pine nuts or walnuts – chopped (also optional)
  • 2 tablespoons coarsely grated Parmesan cheese
  • Basil – chiffonade*, to taste
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • Salt and pepper  to taste

Combine the tomatoes, garlic, olives, nuts, Parmesan, and basil. Pour the oil and vinegar in a bowl and whisk it until an emulsion is formed. Pour this over the tomato mixture and add salt and pepper to taste.

* Chiffonade = a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

A demonstration of the chiffonade technique, using sage leaves.

Buon Appetito!

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Entry filed under: Recipes, Snapshots. Tags: , , .

All gone… (well almost, anyway!) Atherton Market – 7.10.10

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