Mediterranean Salsa

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Mediterranean Salsa

Source: adapted from Cooking Light

 

1-1/2 cups chopped seeded tomato

1 cup finely chopped zucchini

1/2 cup finely chopped Roasted Bell Peppers

2 tablespoons finely chopped red onion

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoons fresh lemon juice

2 teaspoons extra-virgin olive oil

1/4 teaspoon sea salt

1 garlic clove, minced

 

Combine all ingredients in a large bowl. Yield: 6 servings (serving size:

1/2 cup).

 

Note: Store salsa in the refrigerator for up to 2 days.

 

 

 

" Friendship is a strong and habitual inclination. . .to promote the good and

happiness of one another. " ~Budgell

 

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