Fresh Tomato Salsa (with Bruschetta Variations)
For a taste of the Mediterranean, try this simple and vibrant tomato salsa recipe. Ripe, full-flavored tomatoes are the star of this dish, combined with extra virgin olive oil, shallot, a hint of lemon or white wine vinegar, and seasoning. The flavors meld together to create a refreshing and versatile salsa that can be enjoyed as a salad or paired with grilled bread for a delicious appetizer.
— Constant Cookbook
Ingredients
- 500g/1lb2oz ripe, full-flavoured tomatoes
- 2 tbsp extra virgin olive oil
- 1 medium shallotred onion
- a squeeze of lemonwhite wine vinegar
- and fresh ground saltblack pepper
- ciabatta
- garlic
- olive oil
- black olives
- anchovies
- fresh basil
Instructions
- Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds.
- You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.
- For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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