Mediterranean Salsa Food

MEDITERRANEAN SALSA

Steps:

• In a large nonstick skillet, saute the eggplant, peppers, zucchini and garlic in oil for 8 minutes. Add the tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 minutes longer or until vegetables are tender. Cover and refrigerate for at least 4 hours. Serve with toasted bread.

MEDITERRANAN-STYLE HOMEMADE SALSA RECIPE

Steps:

• Place quartered cherry tomatoes, chopped shallots, minced garlic, chopped fresh herbs, chopped kalamata olives (if using), and chopped jalapeno (if using) in a mixing bowl.
• Season with kosher shalt, pepper, and sumac (start with a heaping 1/2 tsp sumac, add more late if needed). Toss gently.
• Add lemon juice and a generous drizzle of quality extra virgin olive oil (I used Early Harvest EVOO). Toss to combine. Set aside for a few minutes to let the flavors marry.
• Serve with pita chips or chips of your choice. Enjoy!

MEDITERRANEAN SALSA

Steps:

• Mix all ingredients together in a bowl.
• Chill for 1 hour.
• Serve with tortilla or pita chips.

MEDITERRANEAN SALAD

Steps:

• In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
• In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
• Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

MEDITERRANEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA

Steps:

• In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
• Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

MEDITERRANEAN CORN SALAD

Steps:

• Mix together corn, beans, peppers, feta, and onion.
• Mix oil, vinegar and garlic, then pour over the corn mixture.
• Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
• Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

COD WITH MEDITERRANEAN SALSA

Steps:

• Mix all salsa ingredients together and adjust salt and pepper to taste.
• Pat fish dry and season with salt and lemon pepper.
• Spray a non-stick skillet with cooking spray and heat over medium high heat.
• Add olive oil to pan and heat until hot.
• Cook fillets 4 minutes on each side or until done. Do not overcook.
• Serve with salsa spooned over top.

SALMON WITH MEDITERRANEAN SALSA

Steps:

• Spray baking dish with nonstick spray.
• In mixing bowl, combine the remaining ingredients.
• Top each salmon fillet with the tomato mixture.
• Bake in preheated 350 degree oven for 15 to 20 minutes.

GRILLED SALMON WITH MEDITERRANEAN SALSA

Steps:

• Preheat grill to medium heat. Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.
• Grill salmon 5 minutes on each side or until salmon flakes easily with fork.
• Serve each fillet topped with 1/4 cup of the tomato salsa.

COD WITH MEDITERRANEAN SALSA

Steps:

• In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
• Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
• Spoon salsa over cod and garnish with basil sprigs.

BONNIE'S MEDITERRANEAN SALSA

Steps:

• Mix all ingredients together.
• Refrigerate for at least 2 hrs., to let flavors meld together.