Tomato and Fennel Salsa

Rating:: Not rated
Servings:: 8 -12
Difficulty:
Total Time:
Recipe By:: Christina Pirello

Ingredients

2 small bulbs Fennel stalks trimmed and finely diced
4 ripe Organic Tomatoes diced (do not peel or seed)
2 cups Oil-Cured Black Olives finely diced
3 stalks Basil leaves removed and finely diced
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Capers drained well and do not rinse
1 Organic Lemon zested
1 tablespoon Balsamic Vinegar
2 teaspoon Umeboshi Vinegar

Directions

Combine all ingredients in a bowl, tossing well to coat the vegetables with the oil and vinegars. If more salt is needed for your taste, add it by the pinch and mix well. Cover and chill for at least 2 hours before serving to allow the flavors to develop.

Note:

In place of umeboshi vinegar, you may use two teaspoons of fresh lemon juice and 1 generous pinch of sea salt.