LibreRecipes

Fennel Salsa

Rating

Calories

63.0

Protein

1.0

Sodium

83.0

Fat

5.0

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

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

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.