This is a very versatile dish. Use as a topping for slices of grilled French bread; serve over grilled chicken, fish or shrimp; or serve over cooked pasta.
2 c. ripe tomatoes (about 4 whole), diced in small pieces, or 2 c. canned, petite-diced tomatoes
½ sweet onion, finely chopped
1 garlic clove, finely chopped
6 basil leaves, finely chopped
3 mint leaves, finely chopped
2 sprigs Italian parsley, finely chopped
1 T extra virgin olive oil
1 T balsamic vinegar
Salt and pepper to taste
Mix all ingredients together; let stand for 10 minutes. This can be refrigerated for about a week. Makes about 2-1/2 cups; very figure-friendly!
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