• Cooking Time:
  • Servings: 32 servings
  • Preparation Time: 25 minutes


  • 2 cups chopped seeded tomatoes
  • 3 tablespoons minced fresh chervil or 1 tablespoon dried chervil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon capers, drained
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons plus 1-1/2 teaspoons olive oil
  • 4-1/2 teaspoons lemon juice
  • 2-1/2 teaspoons red wine vinegar
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon anchovy paste
  • 1/8 teaspoon grated lemon peel
  • 1 loaf (10-1/2 ounces) French bread baguette, cut into 1/2-inch slices and toasted


  • In a small bowl, combine the tomatoes, chervil, cilantro, parsley, capers and hot pepper sauce.
  • In another bowl, whisk the oil, lemon juice, vinegar, shallot, garlic, anchovy paste and lemon peel. Drizzle over tomato mixture; toss to coat. Serve with toasted baguette slices.


The fresh garden flavors in this salsa are outstanding with a crusty baguette.

Categories: Appetizer  Diabetic  Side Dish  Snack 

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