Mediterranean Salsa Recipe With Tomatoes And Olives

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 recipes.

Today I paired it with my mildly sweet grilled swordfish. You can also serve it as an appetizer or 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.

Plus, it’s low carb, too.

If you’re keeping low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and satisfied. 

For example, One-Pan Creamy Chicken Alfredo and deliciously quick Skinny Low Carb Taco Bowls.

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 from scratch as I did in my zoodles with basil and pistachio pesto 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?

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to 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.

Serving Suggestions

This salsa adds a fresh, savory finish that makes even simple fish meals feel complete.

You could also spoon it over a chilled gazpacho recipe without bread for a bright, briny contrast, or roasted spaghetti squash that soaks up all that salsa. When the unique squash is cooked, the inside turns into beautiful, pasta-like strands. If spaghetti squash is new to you, here’s your ultimate guide for how to cut and cook spaghetti squash to help you get it just right.

For something a little more hands-on pile it onto warm cauliflower flatbread straight from the skillet, or serve with socca, a chickpea flour flatbread with crisp edges and a soft center that’s perfect for scooping.

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!

P.S. Love how easy this salsa feels? You can bring that same ease to countless dinners. I have more simple sauces that turn everyday chicken or fish into comforting, flavorful meals. Here’s my easy way to make dinner taste better on busy nights.

More like this

If these Mediterranean flavors are your thing, here are a few more ways to enjoy them.

Quick Mediterranean Chicken With Cauliflower Rice: This is a skillet dinner that’s super easy and big on flavor. 

Garlic Chicken With Basil And Tomatoes: Enjoy a delicious garlic chicken meal with fresh ingredients enveloped in a rich easy homemade tomato sauce. 

Cucumber Salad With Herbs And Tomatoes: Add cherry tomatoes to this salad that’s easy to put together, and easy to love. 

Watch How To Make It!

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5 from 2 votes

Mediterranean Salsa Recipe

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This unique salsa: tomatoes, kalamata olives, basil pesto, and a touch of olive oil is infused with flavor.

Course Side

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 51kcal

Author Barbara Bianchi

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

Instructions

• Combine the first 4 ingredients in a bowl. Season with salt and pepper.
  1 cup tomato, 1/2 cup pitted Kalamata olives, 3 tablespoons basil pesto, 1 tablespoon extra-virgin olive oil, salt to taste, pepper to taste
• Let the salsa sit for about 10 to 15 minutes before serving. That short rest gives the tomatoes time to release a bit of their juices and helps the pesto, olives, and olive oil come together into a more cohesive, flavorful spoonful.

  If you have a little more time, up to 30 minutes is even better. Just give it a quick stir before serving to redistribute everything.

Notes

• Slice and dice your olives and tomatoes roughly about the same size.
• Serve over fish, toss with spaghetti squash, or as a side dish with flatbreads such as: cauliflower flatbread or socca flatbread.
• You can store your homemade salsa in an airtight container for 4-6 days.

Nutrition

Calories: 51kcal | Carbohydrates: 1.9g

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