I freaking LOVE! this cookbook! LOVE LOVE LOVE! I made the salsa cruda (a raw sauce) and it is divine on top of a fresh salad. I tweaked the recipe from Teresa's a bit--used multi colored grape tomatoes; added black olives, left out the parsley and used some fresh oregano, substituted a sprinkle of garlic powder for fresh garlic. Enjoy!
Wendy's Version of Salsa Cruda
*Two cups of grape tomatoes, sliced in half (I used red and orange ones)
*1/3 cup chopped fresh basil
*2 Tablespoons of chopped fresh oregano leaves
*1/4 tsp garlic powder OR 1 garlic clove, minced
*1/2 tsp salt
*Couple of grinds of fresh black pepper
*1/4 cup olive oil
*1/4 cup black Nicoise olives, halved
Combine everything in a mixing bowl. Gently toss with your hands. Let stand at room temperature 30 minutes. Enjoy over pasta, on top of a salad, etc.
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