Garden Tomato Salsa

This fresh, vibrant quick salsa is the perfect addition to a summer barbeque, light lunch or topping for bruschetta. Ready in minutes and bursting with flavour. Jack Kirwan from Sprout & Co. makes simple dishes sing.

Ingredients

  • 500g Tomato Mix- Cherry, fresh piccolo, plum and yellow heirloom
  • 75g Basil
  • 1 x Red Chilli
  • 1 x Red Onion
  • Handful of dehydrated or sundried tomatoes
  • 125g Kalamata olives
  • 100-150 ml extra virgin olive oil
  • 150g green leaf mix from garden
  • 75g garden peas
  • A splash of reduced balsamic vinegar or balsamic salad dressing
  • Tomato and rosemary focaccia (or other bread) to serve

Step 1 - Cook

Chop up the tomatoes, olives, onion, and chilli into different sizes, mix together in a bowl with seasoning and set aside.
Mix the garden greens with peas.

Step 2 - Serve

Plate up all components onto the plate and slice the focaccia and leave on the side of the plate.Dress with the balsamic vinegar reduction or salad dressing.

Ingredients

  • 500g Tomato Mix- Cherry, fresh piccolo, plum and yellow heirloom
  • 75g Basil
  • 1 x Red Chilli
  • 1 x Red Onion
  • Handful of dehydrated or sundried tomatoes
  • 125g Kalamata olives
  • 100-150 ml extra virgin olive oil
  • 150g green leaf mix from garden
  • 75g garden peas
  • A splash of reduced balsamic vinegar or balsamic salad dressing
  • Tomato and rosemary focaccia (or other bread) to serve

Step 1 - Cook

Chop up the tomatoes, olives, onion, and chilli into different sizes, mix together in a bowl with seasoning and set aside.
Mix the garden greens with peas.

Step 2 - Serve

Plate up all components onto the plate and slice the focaccia and leave on the side of the plate.Dress with the balsamic vinegar reduction or salad dressing.