Arugula, Yellow Tomato, and Nectarine SalsaPatricia Heal
This is terrific on grilled baguette slices, sprinkled with feta or fresh goat cheese. Or try it as a topping for grilled fish or chicken.
Recipe information
Total Time
20 minutes
Yield
Makes five 1/2-cup servings
Ingredients
1 1/2 cups 1/3-inch cubes pitted white nectarines
1 1/4 cups chopped yellow or orange tomatoes (8 to 9 ounces)
1/2 cup coarsely chopped arugula
2 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 3- to 4-inch-long serrano chile, seeded, minced
Preparation
Mix all ingredients in medium bowl. Season to taste with salt and pepper.
Nutrition Per Serving
Per serving: 55 calories
3 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
