Two Tomato Salsa

Lynnda Cloutier


This is a wonderfully sweet and rich salsa, mixing tiny cherry with gutsy sun dried tomatoes. Olive oil and fresh basil are added for a truly authentic Mediterranean flavor.source unknown

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8 oz. cherry tomatoes, halved
8 sundried tomatoes in oil, drained and chopped into small pieces
6 large spring onions, thinly sliced
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. sugar
handful of fresh basil leaves

Directions Step-By-Step

Put the two types of tomato into a large bowl and add the spring onions.
Whisk together the oil, vinegar and sugar. Pour over the tomatoes, toss to coat well then cover and chill for 1 hour.
Just before serving, tear basil leaves into shreds and stir into the salsa. Serves 6

About this Recipe

Course/Dish: Other Appetizers