Fennel Salsa

7 ingredients
3 steps

Ingredients

  • 3 cups finely diced fresh fennel bulbs (about 2 small)
  • 1 cup diced seeded tomatoes
  • 1/8 cup chopped pitted Kalamata or other brine-cured black olives
  • 1/4 cup chopped fresh basil
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon balsamic vinegar

Directions

  1. 1
    Combine all ingredients in large bowl; toss to blend.
  2. 2
    Season salsa to taste with salt and pepper.
  3. 3
    Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

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