Italian Salsa

Our Italian Salsa recipe is a delicious mix of Roma tomatoes, arugula, fresh basil, kalamata olives, capers, shallot, garlic, olive oil, lemon juice and zest. It’s bright and flavorful and perfect to serve with grilled chicken an fish, in protein bowls, wraps, or tossed with rice, orzo or quinoa.

In the summer this Italian style salsa has been a favorite dish to serve with grilled chicken and fish. It’s quick and easy to make and it adds so much flavor to every meal we serve it with.

Why You Will Love This Recipe

• Fresh Flavors. This Italian tomato salsa is loaded with fresh flavors and it has an amazing combination of flavors. It will brighten any dish you serve it with.
• Great For Entertaining. This is a great salsa to serve, especially during the warm summer months when tomatoes are in peak season.
• Simple To Make. This salsa comes together in about 10 minutes with little clean up.

Italian Salsa Recipe Ingredients

• Roma Tomatoes. We like to use Roma tomatoes because they are firmer, less watery and have fewer seeds.
• Fresh Basil. Fresh basil adds a lot of flavor to this salsa.
• Arugula.  Chopped arugula also adds a lot of flavor to the mix.
• Kalamata Olives AND Capers. We add Kalamata olives and capers for a delicious salty flavor.
• Garlic AND Shallots.  We use a little minced garlic and shallots which adds another layer of flavor.
• Extra-Virgin Olive Oil. Use a good extra-virgin olive oil.
• Lemon Juice AND Zest. This makes this salsa fresh and perky.
• Seasoning. We season this salsa with just a little salt and freshly ground black pepper.

Find printable recipe with the measurements below.

How To Make Italian Salsa

1. Prepare Ingredients. Chop the tomatoes, discarding the seeds. Coarsely chop the arugula, and slice the basil into ribbons. Mince the kalamata olives, garlic and shallots. 
2. Toss Together. Toss the ingredients together in a large bowl. Drizzle the olive oil, lemon juice and zest over the ingredients and season with salt and freshly ground black pepper. Taste test and add more lemon juice and zest if needed.  
3. Store Leftovers. Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.

Tips For Making The Best Italian Tomato Salsa

• Taste test and adjust the lemon juice, zest and olive oil as you like. If you’re serving this with warm crusty bread as an appetizer, add 3-4 tablespoons more olive oil so there will be more oil to sop up with the bread.
• Refrigerate the ingredients up to 1 hour before serving and then toss the salsa with the olive oil and lemon juice just before serving so the tomatoes, basil and arugula stay fresh and perky.

Serving Suggestions

• Serve it with grilled fish and chicken like our Grilled Lemon Chicken, Baked Boneless Chicken Thighs, Air Fryer Chicken Thighs, and our Italian Dressing Chicken.
• Add it to protein bowls and grilled chicken wraps.
• Add it to basmati rice to make Italian Rice.
• Use it to make a fresh and flavorful bruschetta appetizer.

More Salsa Recipes

• Mango Salsa
• Strawberry Salsa
• Pico de Gallo

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Yield: 6 Servings

Italian Salsa

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Our Italian Salsa recipe is a delicious mix of Roma tomatoes, arugula, fresh basil, kalamata olives, capers, shallot, garlic, olive oil, lemon juice and zest. It's bright and flavorful and perfect to serve with grilled chicken an fish, in protein bowls, wraps, or tossed with rice, orzo or quinoa.

Ingredients

• 2 cups Roma tomatoes, chopped
• 1 cup arugula, coarsely chopped
• 1/4 cup fresh basil, cut into short ribbons
• 1/4 cup Kalamata olives, minced
• 2 tablespoons capers, rinsed
• 1 clove garlic, finely minced or grated
• 3 tablespoons shallot, finely minced
• 3 tablespoons extra-virgin olive oil
• 2-3 tablespoons lemon juice
• Zest of 1 medium lemon
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Instructions

1. Chop the tomatoes, discarding the seeds. Coarsely chop the arugula, and slice the basil into short ribbons. Mince the kalamata olives, garlic and shallots. 
2. Toss the ingredients together in a large bowl. Drizzle the olive oil, lemon juice and zest over the ingredients and season with salt and freshly ground black pepper. Taste test and add more olive oil, lemon juice and zest if needed.  If you're serving this with warm crusty bread as an appetizer, add 3-4 tablespoons more olive oil so there will be more oil to sop up with the bread
3. Store Leftovers. Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.

Notes

Tips For Making The Best Italian Tomato Salsa

• Taste test and adjust the lemon juice, zest and olive oil as you like. If you're serving this with warm crusty bread as an appetizer, add 3-4 tablespoons more olive oil so there will be more oil to sop up with the bread.
• Refrigerate the ingredients up to 1 hour before serving and then toss the salsa with the olive oil and lemon juice just before serving so the tomatoes, basil and arugula stay fresh and perky.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 9gSodium: 377mgCarbohydrates: 7gFiber: 3gSugar: 4gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.