Salsa Caprese healthy dip with Rosemary Tostados

Salsa Caprese Healthy Dip With Rosemary Tostados

No Photo

Have you made this?

 Share your own photo!

Caroline Mgawe


I made this when I was craving nacho chips with salsa and I did not have Mexican salsa or the ingredients in the cupboard. It was so different and delicious that I often make it as a starter or snack. Provided you don't eat too many tostados, it's a vey healthy dish. All authentic Italian flavour and none of the usual Enumbers and chemicals! If you don't have tostados in the cupboard, it also works very well with grissini or even wholewheat toast. If you have any left (although that's unlikely!), use it on a wholewheat sandwich with a thin wafer of Parma ham or any cheese and some rucola.


☆☆☆☆☆ 0 votes

20 Min


  • 1/2 kg
    roma tomatoes (any tomato, pref not too liquid)
  • 1/2
    red onion or 3 small shallots
  • 1
    ball of buffalo mozzarella cheese
  • 1 bunch
    basil, fresh
  • ·
    pine nuts, toasted (optional, to taste)
  • ·
    a little olive oil, salt, pepper, dried italian herbs, balsamico to taste

How to Make Salsa Caprese healthy dip with Rosemary Tostados


  1. Boil the tomatoes in a pan of water for 3-7 minutes. It's ready when the peels are coming off. If you want to also make the tostados, preheat the oven on 150 Celsius.
  2. Meanwhile, chop the onion and add it to the tomatoes.
  3. Meanwhile, chop the basil fine. Cut the mozzarella cheese in small cubes.
  4. Meanwhile, toast the pine nuts briefly in a pan (you don't need oil), mid heat. Keep watching, smelling and rolling them, they burn quickly.
  5. Drain the tomatoes using a sieve so you don't loose the onion. Put it all back in the pan and add cold water. Take the peels off the tomatoes. The cold water is to stop the cooking process and to prevent you from burning your hands!
  6. Put the peeled tomatoes in a bowl. If you like a less liquid consistency in your salsa, cut in half and squeeze most liquid out.
  7. Add all other ingredients. Toss with a swig of olive oil, balsamico, salt, pepper and dried Italian herbs. Use a flavoured oil of your choice if you have any!

    TIP - You can blend it briefly with a jar blender if you like a smoother, less chunky consistency.

    TIP - If you use store-bought tostados, consider not adding any salt to your Salsa. Tostados, crisps and corn triangles are often very salty already.
  8. For the tostados: Spread store-bought tostados on the oven rack. Sprinkle with olive oil and dried rosemary. Heat in the oven (150 Celsius) for a few minutes.

Printable Recipe Card

About Salsa Caprese healthy dip with Rosemary Tostados

Main Ingredient: Vegetable
Regional Style: Italian

Leave a Comment

29 Cozy & Comforting Fall Dinners

29 Cozy & Comforting Fall Dinners

When the weather starts to get cooler, cozy, and comforting fall dinners rule the menu. From stews to casseroles, roasted chicken to pan-seared pork, meals get a little heartier but they still need to be family-friendly. So good, any of these 29 dinner recipes could be on permanent rotation this fall; we guarantee your family […]

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs

Chocolate cupcakes are a classic dessert and anything but basic. Some are fudgy and moist, while others can be dense and rich. Chocolate cupcakes can be transformed by spices added to the batter, sneaking a surprise in the center, or the creamy frosting piped on top. Full of flavor, if you love chocolate you’re going […]

Recipes That Make Pasta Interesting

Recipes That Make Pasta Interesting

I make many meals at home and, like you, I’ve been making a lot more of my meals at home this year. The pantry is always stocked with boxed pasta and on those nights I don’t know what to make I grab a box. These are easy pasta recipes that are made with few ingredients. […]