Mediterranean Salsa


Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 2 tablespoons extra-virgin olive oil
  • 2 shallots chopped (about ½ cup)
  • 3 cloves garlic, minced (about 1 Tbsp.)
  • 1/2 small orange or yellow bell pepper, seeded and minced (about 1/3 cup)
  • 6 medium Roma tomatoes, diced (about 1/2 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • Salt and pepper


  1.  Place oil, shallots, and garlic in a small skillet. Cook over medium-low heat, without stirring, until mixture sizzles. After it sizzles for 30 seconds, scrape into a medium bowl and let cool.

  2.  Fold in bell pepper, tomatoes, parsley, and vinegar; season with salt and pepper. Cover and refrigerate for at least 1 hour.

  • :
  • Yield: About 2 1/2 cups

This Recipe Is

Beth Lipton