Roasted Garlic, Tomato and Olive Salsa

Ingredients

• 12 medium-size cloves roasted garlic (see recipe)
• 1 cup nicoise olives, pitted
• 2 medium-size ripe tomatoes, cut into medium dice
• 2 teaspoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 6 tablespoons fresh basil leaves, cut crosswise into thin strips

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    16 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two and a half cups

Preparation

1. Peel the garlic carefully to keep the cloves whole. Cut them in half lengthwise. In a bowl, toss together the olives, tomatoes and garlic. Mix in the olive oil, vinegar, salt and pepper. Add the basil leaves and toss. Serve over grilled chicken or tuna or toss with cooked pasta.

10 minutes