Mexi-Italian Salsa

Mexi-Italian Salsa

49
DragonShoes 0

"This is a mix between salsa and bruschetta, it's always a hit at parties and picnics. I made this up for my family, 1/2 of them love Italian food and the other 1/2 loves Mexican food. This salsa seems to satisfy all of them."

Ingredients

25 m {{adjustedServings}} servings 30 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.
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Reviews

49
  1. 58 Ratings

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My father's remark, upon trying what I call a "Bruschetta Salsa": "You could bottle and sell this stuff!" (said between chip bites). This is an excellent salsa, and the taste is truly unique a...

I was kinda unsure about how this would turn out, but it was great! The only change I made was to double the cumin. I would make this again.

This is now my favorite salsa. The addition of the artichokes really enhanced it. I did not have lemon juice but I had fresh lime juice and used fresh lime basil [that I had found at a greenho...