Originally posted: June 2008
This salsa is great for picnics. You can make it in advance (I suggest at least a few hours to let the garlic flavours soak in), pack some in a picnic basket with some chips or bread (nachos, ciabatta, baguette etc.) and enjoy. Jieyi loves the ‘salsa soup’ (water from salsa) and drinks it up heartily (whenever she gets the chance that is).
This recipe is extremely flexible, so feel free to experiment. There are some conditions though – good tomatoes and fresh garlic (no garlic powder). Everything else is basically up to you.
- Fresh, ripe tomatoes, diced (on the vine, cherry tomatoes etc. Just make sure they are the sweet variety)
- A couple cloves of garlic finely chopped (I like garlic so I usually add a lot. Most of my friends share the same opinion)
- Onion, diced (This is optional, but if you do add onion, make sure it doesn’t overpower the garlic and tomato flavours)
- Fresh basil, torn or roughly chopped (sometimes I can’t get this so I just use mixed dried herbs or both, but fresh is best)
- A few glugs of extra virgin olive oil (EVOO)
- Pinch of salt, sea salt or Maldon sea salt would be divine. Season to taste
- Dash of pepper
Mix all ingredients together and chill in fridge for at least an hour to let all flavors marinate and combine.
- Add in some cubed feta cheese. The supermarket I usually go to sells a package of cubed feta usually marinating in some oil, olives and herbs. I usually buy a pack and just dump it in the salsa, then I wouldn’t need to add the EVOO.
- Add in olives, I prefer black. Add in some sun-dried tomatoes. Add in chilli flakes for some heat.
Serve with nacho chips, tortilla chips or breads like ciabatta and a crusty, fresh baguette. As seen in picture above, I served mine in some salade cups.