Name: Mediterranean Salsa
Prep time: 10 min
Yield: 8
Ingredients: 1 cup tomato (diced); 1/2 cup pitted Kalamata olives (sliced); 3 tablespoons basil pesto (store bought or homemade); 1 tablespoon extra-virgin olive oil; salt to taste; pepper to taste

Jump to Recipe - Print Recipe

Mediterranean salsa is a great way to amp up the flavor of all kinds of dishes. Made with just four ingredients, plus salt and pepper, it couldn’t be easier to whip up.

This bright-tasting Mediterranean salsa (tomatoes, kalamata olives, basil pesto, and a touch of olive oil) is distinct as a topping for fish. Today I paired it with my mildly sweet grilled swordfish. You can also serve it as a side dish.

And this salsa requires zero cooking. Yay!

Salsa is typically made with tomatoes, onions, peppers, cilantro, and lime as I did in my traditional homemade paleo salsa. Thinner and more liquidy, homemade paleo salsa is made in your food processor. It’s good as a yummy dip. However, this new flavor-infused sauce is super chunky and requires no processing.

Ingredients

Let’s talk about the four simple ingredients.

Our first delicious ingredient is tomatoes. Plump, juicy tomatoes.

How to choose tomatoes

I always recommend buying organic tomatoes if possible that are free of chemicals and pesticides. Choose tomatoes that are firm, but have a little bit of give when you squeeze. That means they’re ripe.

Next up, kalamata olives.

What makes Kalamata olives different?

Grown under the Grecian sunshine, Kalamata trees have much larger leaves than other types of olive trees and absorb more sunshine. This gives the olives a dense texture and a rich fruity flavor. Have you tasted them before? So good.

And to complement the tomatoes and olives we’ll add some pesto.

What is a good pesto sauce?

You can make fresh basil pesto sauce as I did in this recipe. Or keep things super simple and use pesto sauce from a jar which is found in the pasta sauce aisle in the grocery store. Sometimes you can even find fresh pesto in the refrigerated pasta area. See, how easy is that?

Finally, toss your salsa with extra-virgin olive oil.

Is extra-virgin olive oil good for you?

You bet it is! I think extra-virgin olive oil (EVOO) has a superior taste to other oils. It might be one of the healthiest fats on the earth. Choose a certified extra-virgin olive oil in a dark colored bottle. If you’re in the grocery store, try California Olive Ranch. Most stores carry it, it’s COOC certified, and reasonably priced.

Instructions

*Free printable recipe card is available at the end of the post.

My recipe for this simple salsa is, well, simple to make!

Slice your olives and dice your tomato.

Add them to your prettiest bowl with your pesto and oil.

Stir to combine.

Then just season with salt and pepper, and let the flavors marinate while you prepare the rest of your meal.

Pro tips and recipe notes

Slice and dice your olives and tomatoes roughly about the same size.
You can store your homemade salsa in an airtight container for 4-6 days.

I can’t wait for you to try this recipe. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

Happy cooking!

More recipes to pair with Mediterranean salsa

Spaghetti Squash is perfect tossed with simple salsa. (this tutorial includes a cooking video and step by step photos!)

Gluten Free Cauliflower Flatbreads! Serve warm from the skillet and piled high with your simple salsa. Yum.

You’ll love pairing salsa with this naturally gluten-free socca, a flatbread made with chickpea flour that’s served by street vendors in the French city of Nice.

Watch How To Make It!

Print Pin

5 from 1 vote