Equipment
Ingredients
Vegetables and Herbs
- 400 g roma tomatoes, diced
- 1 red onion, finely diced
- 1 garlic, minced
- 15 g fresh parsley, chopped
Dressing
- 30 ml red wine vinegar
- 45 ml extra virgin olive oil
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Dice the tomatoes and red onions into uniform pieces. Mince the garlic and roughly chop the fresh parsley.
In a separate small bowl, combine the red wine vinegar, extra virgin olive oil, salt, and black pepper. Whisk vigorously until the dressing temporarily emulsifies.
Place the prepared tomatoes, onions, garlic, and parsley into the large mixing bowl. Pour the emulsified dressing over the vegetables and toss thoroughly to ensure everything is coated.
Cover the bowl and let the salsa rest at room temperature for at least 30 minutes before serving. This allows the acidity of the vinegar to mellow the raw bite of the onions and helps the flavors meld.
Chef's Notes
- To prevent a watery final dish, you can lightly salt the diced tomatoes in a colander and let them drain for 15 minutes before mixing them with the other ingredients.
- When using this salsa for a pasta salad, toss it with the noodles while the pasta is still hot so it readily absorbs the tangy vinegar and seasoned oil.
- The choice of vinegar heavily dictates the final profile. Red wine vinegar provides a sharp Mediterranean punch, while switching to balsamic yields a sweeter, deeper flavor suitable for grilled poultry.
Storage
Refrigerator: 3 days — Tomatoes will soften and release liquid over time, but the flavor will continue to deepen.
