Mexi-Italian Salsa

Mexi-Italian Salsa

This is a mix between salsa and bruschetta, it’s always a hit at parties and picnics. I made this up for my family, 1/2 of them love Italian food and the other 1/2 loves Mexican food. This salsa seems to satisfy all of them.

Ready in: 25 m

Calories: 30

Ingredients

  • 3 roma (plum) tomatoes, chopped
  • 1/2 onion, chopped
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1 (6 ounce) can marinated artichoke hearts, drained and chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Recipe Instructions

    1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.

    Directions

    • Prep25 m
    • Ready In25 m
    1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.

      Footnotes

      • Partner Tip
      • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

      Gallery “Mexi-Italian Salsa”

      Mexi-Italian Salsa

      Mexi-Italian Salsa

      Mexi-Italian Salsa

      Mexi-Italian Salsa

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