How many calories in Tomato Basil Salsa?

This recipe contains approximately 35-45 calories per tablespoon serving, primarily derived from the olive oil.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed within a few hours.

Roma or plum tomatoes are ideal because they have a higher flesh-to-seed ratio and less water.

Yes, this recipe is naturally vegan, gluten-free, and dairy-free.

italian_americanEasyveganvegetariangluten freedairy free

RATING

4.6/5(173)

TASTE SCORE

8/10

Fresh tomato chopped with basil, garlic, olive oil — Italian-style.

PREP

COOK

SERVES

1 TBSP

36 cal

SERVINGS

INGREDIENTS

1 cuptomato, diced½ cupbasil, chopped¾ clovegarlic1 tspolive oil1 pinchpepper1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein2g · 22%

Carbs4g · 44%

Fat1g · 25%

Fiber3g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium43mg

Potassium248mg

Phosphorus26mg

METHOD · 2 STEPS

1
Combine the fresh ingredients in a bowl
- Add the diced tomatoes and chopped basil to a medium mixing bowl.
- Stir in the minced garlic and olive oil until well coated.
- Season the mixture with a pinch of salt and black pepper.
TIPUse the highest quality extra virgin olive oil available for the best flavor profile.
Allow the flavors to meld
Let the salsa sit at room temperature for at least 10 minutes. This allows the salt to draw out the tomato juices and the garlic to infuse the oil, creating a cohesive dressing.
TIPAvoid refrigerating during this rest period as cold temperatures can dull the flavor of fresh tomatoes.

PRO TIPS

3 tips from the recipe — small details that make a real difference to the final dish.

1
Seed the tomatoes before dicing to prevent the salsa from becoming too watery.
2
Chiffonade the basil just before adding to prevent the leaves from bruising or turning black.
3
For a deeper flavor, lightly toast the minced garlic in the olive oil for 30 seconds before mixing.

RECIPE VARIATIONS