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Arugula, Yellow Tomato, and Nectarine Salsa

By The Bon Appétit Test Kitchen

3.9

(9)

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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

  1. 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
TagsSalsaCondimentArugulaLeafy GreensVegetableTomatoNectarineStone FruitFruitSerrano ChileChileVeganVegetarianGluten FreeDairy FreeRawNut FreeQuickEasyNo-CookSummerBon Appétit
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