Salsa Verde

Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We usually serve this all-purpose sauce on grilled swordfish or tuna or on baked sea bass and other mild white fish. It makes a great vinaigrette for cooked fish, such as tuna or cod, potatoes, green beans, carrots, beets, and hard-cooked eggs. It is also wonderful on boiled beef, tongue, and chicken.


  • 1 cup finely chopped fresh parsley
  • ¼ cup capers, rinsed and coarsely chopped
  • 4 to 6 tablespoons very finely chopped white onion
  • 6 to 8 cloves garlic, finely minced
  • 1 to 2 tablespoons finely chopped or pureed anchovy
  • ⅓ cup (or to taste) red wine vinegar or fresh lemon juice
  • ½ cup toasted fine bread crumbs
  • 1¼ cups fruity olive oil
  • Salt and freshly ground pepper


Combine all ingredients. You may want to add just part of the vinegar and add the remaining to taste because they vary so in acidity. For a slightly milder sauce, use lemon juice instead of vinegar. If you use this sauce for grilled fish, you may omit the bread crumbs.