Zesty Mediterranean Salsa Recipes

MEDITERRANEAN SALSA

Mediterranean Salsa image

When entertaining, I rely on this make-ahead dish that's full of peppers, eggplant and zucchini. Low on sodium, it gets its delicious flair from garlic, basil and thyme. We like it on homemade bagel chips. -Margaret Potempa of Oshkosh, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 2-1/2 cups.

Number Of Ingredients 14

Ingredients

2 cups cubed peeled eggplant (1/2-inch cubes)
1 cup cubed sweet red pepper (1/2-inch cubes)
1 cup cubed green pepper (1/2-inch cubes)
1 cup cubed zucchini (1/2-inch cubes)
3 garlic cloves, minced
2 tablespoons olive oil
1 large tomato, cut into 1/2-inch cubes
2 tablespoons cider vinegar
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon coarsely ground pepper
Toasted bread rounds

Steps:

In a large nonstick skillet, saute the eggplant, peppers, zucchini and garlic in oil for 8 minutes. Add the tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 minutes longer or until vegetables are tender. Cover and refrigerate for at least 4 hours. Serve with toasted bread.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MEDITERRANAN-STYLE HOMEMADE SALSA RECIPE

Mediterranan-Style Homemade Salsa Recipe image

Easy homemade salsa recipe with a Mediterranean twist! Fresh tomato salsa made with sweet cherry tomatoes, shallots, garlic and loads of fresh herbs. Olives and jalapeno are optional, but highly recommended. Great with pita chips as an appetizer, or use it as a topping on top of grilled steak, Mediterranean grilled chicken and more!

Provided by Suzy Karadsheh

Categories Appetizer

Time 10m

Number Of Ingredients 11

Ingredients

12 oz cherry tomatoes, cut into quarters
1 to 2 shallots, finely chopped
1 garlic clove, minced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
6 to 7 pitted kalamata olives, chopped (optional)
1 jalapeno pepper, finely chopped (optional if you want to add spice)
Kosher salt and pepper
1/2 tsp to 1 tsp sumac
2 to 3 tsp lemon juice
Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)

Steps:

Place quartered cherry tomatoes, chopped shallots, minced garlic, chopped fresh herbs, chopped kalamata olives (if using), and chopped jalapeno (if using) in a mixing bowl.
Season with kosher shalt, pepper, and sumac (start with a heaping 1/2 tsp sumac, add more late if needed). Toss gently.
Add lemon juice and a generous drizzle of quality extra virgin olive oil (I used Early Harvest EVOO). Toss to combine. Set aside for a few minutes to let the flavors marry.
Serve with pita chips or chips of your choice. Enjoy!

Nutrition Facts : Calories 110 calories, Sugar 3.7 g, Sodium 111.6 mg, Fat 8.8 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 3 g, Protein 2 g, Cholesterol 0 mg

ZESTY SALSA FOR CANNING

Zesty Salsa for Canning image

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).

Provided by Marg CaymanDesigns

Categories Sauces

Time 1h

Yield 6 pints

Number Of Ingredients 9

Ingredients

10 cups roughly chopped tomatoes
5 cups chopped and seeded bell peppers
5 cups chopped onions
2 1/2 cups hot peppers, chopped, seeded
1 1/4 cups cider vinegar
3 garlic cloves, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 (6 ounce) can tomato paste

Steps:

Combine all ingredients except tomato paste in large sauce pot.
Simmer until desired thickness.
Stir in tomato paste.
Ladle hot salsa into hot jars leaving 1/4 inch head-space.
Process 15 minutes in a hot water bath.
Note: use more hot peppers for a very hot salsa or less for mild.
It depends on how hot your peppers are and how hot you like your salsa.
I never get close to 2 1/2 cups for our mild salsa.

ZESTY MEDITERRANEAN POTATO SALAD

Zesty Mediterranean Potato Salad image

I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 large Yukon Gold potatoes, peeled and cubed
1-1/2 teaspoons salt, divided
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 medium sweet red pepper, finely chopped
1/2 small red onion, finely chopped
1/3 cup Greek olives, pitted and chopped
4 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese
1/4 cup loosely packed basil leaves, torn

Steps:

Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

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