Roasted Garlic, Tomato and Olive Salsa
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
PREPARATION
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. YIELD Two and a half cups
