Fresh tomato salsa
INGREDIENTS
2 (250g) punnet ripe red cherry tomatoes, halved
1 (250g) punnet yellow teardrop tomatoes, halved
1 small red onion, finely chopped
1 x 400g canned chickpeas
1 cup fresh basil leaves, torn
2-3 anchovies, chopped (optional)
Dressing
2 teaspoons brown sugar
1 small clove garlic, crushed
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
2 tablespoons olive oil
METHOD
Place tomatoes, onion, chickpeas, basil and anchovies (if using) into a bowl; toss until evenly mixed.
Mix dressing ingredients together or place into a screw top jar and shake until combined. Pour over salsa and stand 15 minutes prior to serving.
Serve as a side salad to barbecued meat or over toasted woodfire bread as bruschetta.
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