Roasted Garlic, Tomato and Olive Salsa
Updated September 14, 2015
- Total Time
- 10 minutes
- Rating
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Ingredients
12 medium-size cloves roasted garlic (see recipe)
1 cup nicoise olives, pitted
2 medium-size ripe tomatoes, cut into medium dice
2 teaspoons olive oil
1 tablespoon red wine vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
6 tablespoons fresh basil leaves, cut crosswise into thin strips
Nutritional analysis per serving
6 grams carbs; 69 calories; 3 grams monosaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 213 milligrams sodium; 1 gram protein; 1 gram sugar
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.