Operation Manual

60
Dips and Dressings
Greek-Style Tomato Salsa
Ingredients
4 large red-ripe plum tomatoes, cut into quarters
½ small red onion, cut in half
12 kalamata olives, pitted
2 garlic cloves
2 tbsp fresh parsley
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp drained capers
Salt and pepper to taste
1. Place all the contents into the Tall Cup and, using the Cross Blade, pulse
several times to create a chunky salsa.
2. Serve with pita chips, over a Greek salad, inside pita wraps or as an
accompaniment to grilled fish.