Antipasto Salsa

Name: Antipasto Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters chopped drained canned artichoke hearts; 1 Tbsp balsamic vinegar; 118 milliliters chopped fresh basil; 2 Tbsps chopped pitted kalamata olives; 2 teaspoons olive oil; 59 milliliters minced onion; 79 milliliters diced bottled roasted red bell peppers; 237 milliliters diced tomato; 237 milliliters diced zucchini

The recipe Antipasto Sals Head to the store and pick up tomato, balsamic vinegar, basil, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Combine all ingredients in a medium bowl; cover and chill.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

118milliliters

chopped drained canned artichoke hearts 1Tbsp

balsamic vinegar 118milliliters

chopped fresh basil 2Tbsps

chopped pitted kalamata olives 2teaspoons

olive oil 59milliliters

minced onion 79milliliters

diced bottled roasted red bell peppers 237milliliters

diced tomato 237milliliters

diced zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.