Garden Tomato Salsa

Serves 2

5 minutes

About the recipe

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.

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
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
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.