Tomato, Peach and Red Onion Salsa
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ripe plum tomatoes or two red beefsteak tomatoes (about 1 pound total), in ¼-inch dice
- 2 or 3ripe, unpeeled peaches, in ¼-inch dice (to make 1 cup)
- ½cup finely diced red onion
- 2tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket)
- ½jalapeno pepper, minced
- 4teaspoons balsamic vinegar
- ¼cup plus ⅓ cup extra-virgin olive oil
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1½teaspoons minced garlic
- 1long baguette
- 2cups sunflower sprouts
- Coarse kosher salt to taste
Nutritional analysis per serving (16 servings)
137 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and ¼ cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
- Step 2
Mix the remaining ⅓ cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24½-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.
Private Notes
Comments
My wife and I liked this, but there’s too much balsamic for my taste. Next time I’ll probably use half the amount called for.
Made this for fish tacos it was excellent
My wife and I liked this, but there’s too much balsamic for my taste. Next time I’ll probably use half the amount called for.
I made this to go with tacos carnitas, and it was the perfect compliment to the garlicky pork, quest fresco, and corn tortillas. I upped the jalapeño to a whole one, but it could've used more heat so next time I will use two whole jalaps. Since I was not doing the baguette, I added the minced garlic to the salsa. I'll make this again and again as long as peaches and tomatoes are in season.