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Mexi-Italian Salsa Recipe

Recipe by: DragonShoes

"This is a mix between salsa and bruschetta, it's always a hit at parties and picnics. I made this up for my family, 1/2 of them love Italian food and the other 1/2 loves Mexican food. This salsa seems to satisfy all of them."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook
  • Ready In25 m
  • 1Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 30 cals
  • 3 roma (plum) tomatoes, chopped
  • 1/2 onion, chopped
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1 (6 ounce) can marinated artichoke hearts, drained and chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    30
    2%
  • Fat:
    1.7
    3%
  • Carbs:
    4.1
    1%
  • Protein:
    1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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