Super Easy Mediterranean Salsa. Light, healthy and loaded with tons of flavor. Serve as an appetizer or side dish!
I love making salsa in the summer with fresh fruits and veggies. This time I wanted to incorporate cucumbers and cherry tomatoes which we have a lot of. I loaded this salsa up with fresh cherry tomatoes, California Black Olives, red onions, chickpeas and cucumbers. It’s light, healthy and uses up a lot of summer vegetables and herbs. I also add a squeeze of lemon juice and a drizzle of olive oil.
This salsa takes less than 10 minutes to throw together. Chop up all of the veggies, toss with some lemon juice, olive oil and serve!
I used California Black Olives in my Mediterranean Salsa. California black ripe olives are as good as they taste, and contain vitamin E, iron, vitamin A, and fiber. They are packaged at their peak to preserve nutrients for year-round enjoyment.
A serving of olives contains 0 grams of trans fat and olives are naturally a cholesterol-free food!
California Ripe Olives is offering a Midsummer Mediterranean Giveaway! Click here for your chance to win!
- 1 10.5 ounce can chickpeas, drained
- 1 clove garlic minced
- 1/2 cup cucumber diced
- 1 cup tomato diced
- 1/2 cup olives diced
- 1/4 cup red onion diced
- 1 tablespoon parsley chopped
- 1/4 teaspoon dried oregano
- 1 tablespoon basil chopped
- 1 tablespoon lemon juice
- 1 tablespoons extra virgin olive oil
- salt and pepper to taste
Add all of the ingredients to a medium bowl. Toss to combine.
Season with salt and pepper to taste.
Serve immediately or refrigerate until ready to serve.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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