Salsa Rossa

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Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

You’re probably more familiar with salsa verde, the green herb and caper sauce, but this is a really delicious salsa to dollop over grilled fish, mix into a salad with greens or have on hot, oily bruschetta. The recipe makes enough for six large bruschettas.


  • 3 very ripe tomatoes, cut into 5mm (⅕in) dice
  • ½ radicchio, washed and cut into 5mm (⅕in) dice
  • 3 red peppers, roasted, peeled and diced
  • 1 small red onion, peeled and finely diced
  • ½ cup shredded fresh basil leaves
  • ¼ cup shredded fresh mint leaves
  • ¼ cup finely sliced chives
  • ¼ cup chopped fresh chervil
  • 350ml (12 fl oz) extra virgin olive oil
  • 50ml (fl oz) lemon juice
  • Salt and freshly ground black pepper


Mix all the ingredients, adding the seasoning at the end. Leave at room temperature for 30 minutes before using.