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.
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.