Roasted Garlic, Tomato and Olive Salsa
- Total Time
- 10 minutes
- Rating
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Ingredients
- 12medium-size cloves roasted garlic (see recipe)
- 1cup nicoise olives, pitted
- 2medium-size ripe tomatoes, cut into medium dice
- 2teaspoons olive oil
- 1tablespoon red wine vinegar
- 2teaspoons kosher salt
- Freshly ground pepper to taste
- 6tablespoons fresh basil leaves, cut crosswise into thin strips
Nutritional analysis per serving (5 servings)
69 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the garlic carefully to keep the cloves whole. Cut them in half lengthwise. In a bowl, toss together the olives, tomatoes and garlic. Mix in the olive oil, vinegar, salt and pepper. Add the basil leaves and toss. Serve over grilled chicken or tuna or toss with cooked pasta.
Private Notes
Comments
Easiest way to roast garlic: preheat oven to 380, cut the top of a head of garlic off, place in tin foil, drizzle with olive oil salt and pepper, fold in tin foil to make a packet, and cook for 35-60 min. Cool, and then you can squeeze each clove out. For this recipe, cook less time so the cloves remain whole. To just make roasted garlic (paste) cook 60. Can make with as many foil packets of garlic as you want, keeps for a week in the fridge.
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