Talk about a staple in my home! This is actually in my cookbook but with a different herb, and like I’ve said, if you change one main component to a dish it can change the flavor profile completely. This dish I learned to make years ago and it is one of those dishes that I know completely by heart. I am sure all of you have a dish like that.
The best part about this dish, however, is how many different ways you can serve it. You can serve it as traditional brushetta and serve with crostini’s, you can serve it similar to pico de gallo or serve like a salsa. I actually served a side of this with the Spanakopita empanadas that I posted yesterday and the combination was delicious. Another great thing about this recipe is the that you can make it in advance. By making it in advance, the flavors marry more and it’s even better. But you better make enough because this will go quick!
Ingredients – makes about 4-5 cups
*Tomato – 3 tomatoes, diced small
*Vidalia onion -1 onion, diced small
*Garlic – 2 large cloves, minced
*Cubanelle pepper – 1 large, diced small
*Jalapeno – 1 medium, diced small, seeds removed
*Flat leaf parsley – 1/4 cup chopped
*Olive oil – 4 tablespoons
*Lemon – 1/2 lemon juiced
*Kosher salt – 1 tablespoon
*Pepper – 1/2 tablespoon
- Add the tomato, onion, garlic, cubanelle pepper and jalapeno in a large bowl, then add the oil, lemon, salt and pepper and mix well
- Add the parsley to the mix and stir until well mixed