Serves 12
90 min
Spanish Sunshine Salsa
Recipe GLPR5e2cbfbef4555d
A bright, refreshing Spanish salsa combining ripe tomatoes with sweet orange segments, briny green olives, and fresh herbs. The tomatoes are salted and drained to concentrate their flavor before being tossed with citrus, aromatics, and quality olive oil. After chilling, the vibrant flavors meld into a versatile condiment perfect alongside seafood, grilled vegetables, or crusty bread.
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Ingredients
4 medium tomatoes, seeded and cut into 1/4-inch pieces
1/4 teaspoon table salt
1 seedless orange, peeled, sectioned, and cut into 1/4-inch pieces
1/2 cup Spanish pitted green olives, pitted and quartered
3 scallions, chopped fine
1/4 cup fresh parsley, chopped
1 clove garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
Directions
In a medium bowl, combine the diced tomatoes with 1/4 teaspoon of salt. Toss gently to distribute the salt evenly, then place the bowl over a colander set in a larger bowl. Let sit at room temperature for about 30 minutes, allowing the excess moisture to drain away. This concentrates the tomato flavor.
Transfer the drained tomatoes back to the medium bowl. Add the orange pieces, quartered green olives, chopped scallions, parsley, minced garlic, lemon juice, olive oil, and sugar.
Toss all ingredients together until well combined. Season with additional salt and black pepper to taste.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 days, allowing the flavors to meld and develop. Stir gently before serving.
