ITALIAN SALSA
Also see: Article on Puttanesca Sauce
Here's my recipe for what I call Italian salsa. Black olives are substituted for peppers and basil for cilantro. I serve it in martini glasses as an appetizer but you could also use it as a topping for bruschetta. Like salsa, it tastes best after an extended rest, (which allows the flavors to meld more thoroughly) and served at room temperature. You can rest it in the fridge overnight and then take it out at least an hour before service. Make sure the tomatoes are fully ripe.
ITALIAN SALSA
5 ripe plum tomatoes, chopped
3 cloves garlic, minced
20 small black olives, chopped
2 tablespoons coarsely grated Parmesan cheese
Basil, chiffonade, to taste
1 tablespoon extra virgin olive oil
1 ½ teaspoons balsamic vinegar
Salt and pepper to taste
Combine the tomatoes, garlic, olives, Parmesan and basil. Pour the oil and vinegar in a bowl and whisk it until an emulsion is formed. Pour this over the tomato mixture and add salt and pepper to taste.
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