Grilled Puttanesca Salsa

Gluten Free
Dairy Free
Health score
3%
Grilled Puttanesca Salsa
45 min.
8
49kcal

Suggestions


Welcome to a delightful culinary adventure with our Grilled Puttanesca Salsa, a vibrant dish that’s perfect for any occasion! Embracing the rustic charm of Italian cuisine, this salsa delivers a burst of flavors that elevate simple gatherings or fancy dinners alike. Imagine the smoky sweetness of grilled heirloom tomatoes mingling with the tangy punch of capers and the briny richness of kalamata olives. This gluten-free and dairy-free recipe comes together with ease, making it an ideal choice for those with dietary restrictions or anyone looking to indulge in a fresh, wholesome appetizer.

Not only is it incredibly delicious, but it's also low in calories, boasting just 49 kcal per serving, making it the perfect guilt-free snack or starter. Whether served alongside grilled meats or as a standalone dip with crispy vegetable sticks, our Grilled Puttanesca Salsa promises to impress your guests and tantalize their taste buds. The vibrant colors and fresh ingredients make it not only a feast for the palate but also a visual delight. So, fire up your grill, gather your ingredients, and let’s create a dish that will have everyone coming back for more!

Ingredients

  • teaspoon anchovy paste 
  • 0.3 teaspoon pepper black freshly ground
  • tablespoon capers chopped
  • tablespoon garlic minced
  •  heirloom tomatoes seeded quartered
  • 12  kalamata olives pitted
  • 0.5 teaspoon kosher salt 
  • 0.5 cup olive oil extra-virgin divided
  • teaspoons oregano fresh minced
  • 0.5 medium onion red sliced
  • teaspoons red wine vinegar 

Equipment

  • whisk
  • grill

Directions

  1. Cover olives with cool water, and let stand 30 minutes.
  2. Heat grill to medium-high.
  3. Brush tomatoes and red onion with 1/4 cup olive oil. Grill until slightly charred and softened. Immediately chop tomatoes and onion, and toss with garlic while still hot. Season with salt and pepper; cool to room temperature.
  4. Mix together vinegar and anchovy paste. Slowly drizzle in remaining 1/4 cup olive oil, whisking constantly, until slightly thickened.
  5. Drain and chop olives.
  6. Combine chopped tomatoes and onion with olives, capers, and oregano.
  7. Drizzle vinaigrette over vegetables, and toss gently to coat.

Nutrition Facts

Calories49kcal
Protein6.95%
Fat66.5%
Carbs26.55%

Properties

Glycemic Index
16.5
Glycemic Load
0.72
Inflammation Score
-6
Nutrition Score
3.121739136784%

Flavonoids

Naringenin
0.31mg
Apigenin
0.01mg
Luteolin
0.05mg
Isorhamnetin
0.34mg
Kaempferol
1.4mg
Myricetin
0.08mg
Quercetin
3.41mg

Nutrients percent of daily need

Calories:48.87kcal
2.44%
Fat:3.83g
5.89%
Saturated Fat:0.54g
3.37%
Carbohydrates:3.44g
1.15%
Net Carbohydrates:2.29g
0.83%
Sugar:1.57g
1.75%
Cholesterol:0.64mg
0.21%
Sodium:297.3mg
12.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.9g
1.8%
Vitamin C:7.21mg
8.74%
Vitamin K:8.95µg
8.52%
Vitamin A:418.56IU
8.37%
Vitamin E:0.99mg
6.63%
Manganese:0.11mg
5.71%
Fiber:1.15g
4.6%
Potassium:138.53mg
3.96%
Vitamin B6:0.07mg
3.33%
Copper:0.05mg
2.54%
Iron:0.45mg
2.52%
Folate:9.96µg
2.49%
Vitamin B3:0.48mg
2.41%
Magnesium:9.08mg
2.27%
Calcium:21.79mg
2.18%
Phosphorus:17.86mg
1.79%
Vitamin B1:0.03mg
1.68%
Vitamin B2:0.02mg
1.12%
Selenium:0.78µg
1.11%
Source:My Recipes