Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 cups chopped tomatoes
2 tablespoons coarsely chopped pitted brine-cured black olives ( such as Kalamata)
2 tablespoons chopped Italian parsley
1 anchovy fillet, drained, finely chopped
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon drained capers
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
Preparation
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Nutrition Per Serving
Per 1/4 cup serving: calories
28; total fat
2g; saturated fat
0.5g; cholesterol
0.5mg
#### Nutritional analysis provided by Bon Appétit
