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Epicurious

Fennel Salsa

3.1

(2)

The fresh flavors and crisp textures in this salsa complement the tender sea bass.

Recipe information

  • Yield

    Makes about 4 cups

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

Preparation

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

TagsSalsaCondimentFennelRoot VegetableVegetableTomatoOliveDinnerLunchGluten FreeDairy FreeNut FreeVeganVegetarianMake AheadNo-CookBon Appétit
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