Mexi-Italian Salsa

Mexi-Italian Salsa

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

Serving size has been adjusted!

Original recipe yields 10 servings



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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  • Prep

  • Ready In

  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


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 and satisfying. Since "salsa" means sauce in both Italian and Spanish, it makes sense that this dip bridges the two cultures as well. I chopped the ingredients up in my food processor for a more minced-like texture and then poured the salsa over some plain, broiled chicken. Then, of course, I popped out the tortilla chips and we all chowed down. Wow, what a taste experience!

Jen Pahl

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 greenhouse]. I also used a couple of fresh hot peppers. I put it on top of a cheese omelot. Wonderful!!!