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Add a photoThis salsa was served on top of a traditional mayonnaise style macaroni salad (see Cooks Illustrated recipe) alongside the Slow Roasted Lamb Spareribs. It was a surprisingly great combination. We served it again the next day for the neighborhood 4th of July BBQ and it was a huge hit. The salsa held up overnight. It made a beautiful presentation mounded in the center of a bowl of macaroni salad
Ingredients
- 6 medium tomatoes - cut into dice
- Salt
- Sugar
- 1/2 red onion - finely minced
- 1/4 cup balsamic vinegar
- 1 Tbsp fresh oregano, chopped
- 2 Tbsp dried mint
- 1/2 cup Extra Virgin Olive Oil
- Zest of 1 lemon
- Salt
- Pepper
Directions
- Place the diced tomatoes into a strainer and sprinkle lightly with salt and about 1 tsp of sugar. Let sit over a bowl about 1 hour to drain off some of the tomato liquid.
- Remove the tomatoes to a medium bowl and add the onion, vinegar, oil, herbs, lemon zest and 1 tsp sugar. Toss to blend and let sit for about 30 minutes. Taste and adjust seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 2 servings | |
| Calories 589 | |
| Calories from Fat 485 | 82% |
| Total Fat 54.95g | 69% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 925mg | 26% |
| Total Carbs 23.89g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 16.37g | 11% |
| Protein 3.84g | 6% |
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