Serve with toast points as an appetizer,
over toasted baguette slices as bruschetta,
or atop breakfast casseroles, hot pizzas,
or serve as a dip with tortilla chips...

Yields: 2 cups
Prep: 15 Mins.


1 medium roma tomato, sliced, de-seeded and finely diced
1 (14.5 oz. can) diced tomatoes, drained, and finely chopped
1 handful fresh basil leaves, julienned
1/4 cup finely diced red onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/8 teaspoon agave
1 tablespoon freshly-squeezed lemon juice
1/2 tablespoon balsamic vinegar
1/2 tablespoon extra virgin olive oil


Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

1 comment:

Quiet and Sun by Alexa said...

Sound delicious, must try it :)


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