ISDA Recipe: Summer Tomato Italian Salsa

Crostini is getting a mild kick with this zesty Italian appetizer.

Traditional salsa has that kick, but no Italian gardener is growing cilantro in their yard.

So, please your family with this Italian-style salsa as an appetizer at your next family supper.

The combination of fresh vegetables and herbs over mini crostini reminds us that summer is about the food just as much as it is the weather.


  • 2 cups finely chopped tomatoes
  • 1/3 small red onion finely chopped
  • 1/4 cup chopped green bell pepper
  • 1 (or 1/2) minced garlic clove
  • 2 tablespoons chopped lemon basil
  • 2 tablespoons chopped parsley
  • 1/2 lemon squeezed
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper


Rachel’s Recipes tip: tomatoes freshly picked off the vine and fresh herbs are preferred, but not required. If you don’t have lemon basil, you can substitute it with classic basil.

What you’ll need is a cutting board, knife, mixing bowl, and a spoon. If you prefer your tomatoes to be more fluid, you can mash them down before adding the rest of the ingredients.



  1. Finely chop your tomatoes, red onion, green bell pepper, and garlic clove.
  2. Put them in the mixing bowl and mix together.
  3. Finely chop your fresh lemon basil and parsley.
  4. Put the herbs, salt and pepper in the mixing bowl and mix together.
  5. Pour in the red wine vinegar and squeeze the lemon over the mixing bowl.
  6. Thoroughly mix all together.
  7. Serve with crostini.
  8. Enjoy!

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