This dish is summer in a bowl. A staple in our kitchen, this salsa is easy to whip up and only takes around 30 min of chopping and mixing all the ingredients together. It's best prepared an hour or two before serving because the tomatoes can get weepy or rubbery (this tend to happen when there's too much vinegar or lime). We love this as toppings for crostini and crackers, fillings for flat bread or lettuce wraps or to top on greens or brown rice salad.
This recipe makes one big bowl of salsa
What you need:
20 medium tomatoes
2 big bulbs of whiteOnions
a handful of Basil (add or lessen to your preference)
parsley
kinchay (Celery leaves if not available)
apple cider vinegar
extra virgin olive oil
a wedge of lemon or lime
italian herbs you may have e.g. Thyme, Sage, Marjoram, Rosemary
salt and pepper
What to do:
1) Dice tomatoes and onions.
2) Chop basil, parsley and kinchay
3) Mix all ingredients in a bowl then sprinkle with herbs
4) slowly pour olive oil until all ingredient is lightly coated with oil
5) add a dash of cider vinegar, around 1 tbsp
6) squeeze a wedge of lemon or lime, feel free to add more lemon if you prefer it on the tart side
6) squeeze a wedge of lemon or lime, feel free to add more lemon if you prefer it on the tart side
7) salt and pepper to taste
I am not so particular about the quantity for each ingredients, I believe that for dishes like this, just follow your instinct and keep on tasting until you get what best suits your palate. My rule of thumb in adding any spices or salt is less is more. Best to bring out the flavour of each ingredient rather than have one or two over power the rest.
Oh and if you wish, add a good sprinkle of grated parmesan cheese on the salsa right before serving.
