MENU
 
 
 
 

  • Tomato Salsa

    1 vote
    Tomato Salsa
    Prep time:
    Servings: 2 cups
    by Ken Podgorsek
    2 recipes
    		 >
    This salsa was served on top of a traditional mayonnaise style macaroni salad (see Cooks Illustrated recipe) alongside the Slow Roasted Lamb Spareribs. It was a surprisingly great combination. We served it again the next day for the neighborhood 4th of July BBQ and it was a huge hit. The salsa held up overnight. It made a beautiful presentation mounded in the center of a bowl of macaroni salad

    Ingredients

    • 6 medium tomatoes - cut into dice
    • Salt
    • Sugar
    • 1/2 red onion - finely minced
    • 1/4 cup balsamic vinegar
    • 1 Tbsp fresh oregano, chopped
    • 2 Tbsp dried mint
    • 1/2 cup Extra Virgin Olive Oil
    • Zest of 1 lemon
    • Salt
    • Pepper

    Directions

    1. Place the diced tomatoes into a strainer and sprinkle lightly with salt and about 1 tsp of sugar. Let sit over a bowl about 1 hour to drain off some of the tomato liquid.
    2. Remove the tomatoes to a medium bowl and add the onion, vinegar, oil, herbs, lemon zest and 1 tsp sugar. Toss to blend and let sit for about 30 minutes. Taste and adjust seasonings.

    Similar Recipes

    Leave a review or comment