Sauces & Seasonings
3 - 4 cups
20 minutes
0 minutes
Chef Christina Pirello
Fresh fennel bulb adds crispness and crunch to this unconventional salsa. Tasty over fresh seafood or with grilled veggies.
2 Fennel Bulbs 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 (see notes for substitution)
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.
Umeboshi is a pickled Japanese apricot often eaten with rice. They are available in Asian supermarkets. In place of umeboshi vinegar, you may use two teaspoons of fresh lemon juice and 1 generous pinch of sea salt.
