This is a print preview of "Tomato Salsa" recipe.

Tomato Salsa Recipe
by Ken Podgorsek

Tomato Salsa

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

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
  Servings: 2 cups

Goes Well With: 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.