My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Friday, June 1, 2018

Salsa Italiana

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 3 cups }
1 clove of garlic, minced
2 cups cherry tomatoes, halved
1 yellow bell pepper, seeded and diced
1 green onion, diced
1/4 cup fresh basil leaves, chopped
2 Tbsp fresh oregano leaves, chopped (or 2 tsp dried oregano)
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 tsp kosher salt
1/2 tsp red pepper flakes (optional ~ or add dash of cayenne pepper)
1 tsp extra-virgin olive oil
baked tortilla chips

1. In a medium bowl, whisk together the lemon juice, vinegar, salt and red pepper flakes until salt is dissolved. Using the whisk, slowly add the olive oil to the mixture.
2. Add the tomatoes, bell pepper, onion and garlic to the bowl and gently toss to coat. Fold in the basil and oregano. Taste and adjust seasoning accordingly. Transfer to a serving bowl, cover and set aside for at least an hour to allow flavors to meld.
3. Serve with chips or crostinis. Easy & delicious!
** This dip can be made up to 8 hours in advance. Cover and refrigerate. Remove from fridge about 45 mins before serving. **

Recipe borrowed from Diane Morgan's, Skinny Dips Cookbook

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