salsa verde italiano on focaccia bread

Salsa Verde Italiano Recipes


Bruschetta with Salsa Verde Italiano


Bruschetta, mostly found in Tuscany, is considered more peasant fare, casual and hearty. It makes a crusty base for moist toppings such as fresh crushed tomatoes, a drizzle of flavored olive oil, pesto, roasted peppers, grilled mushrooms, goat cheese, marinated shrimp, etc, etc…the possibilities are endless.

Brush medium thick slices of artisan type bread with olive oil, leave dry or rub with a cut clove of garlic. Grill on a hot grill watching carefully and turning once or twice for nice grill marks. Alternately, you may bake on a sheet pan in a 475° oven, turning once, until crispy and brown. A stove top grill pan also works well. Spoon Salsa Verde Italiano on bread and serve!


Fresh Tomato Salsa with Salsa Verde

3 large tomatoes, chopped
1 cup chopped mixed olives
½ cup red onion chopped
4 green onions sliced
1/3-2/3 cup Salsa Verde Italiano

In a large bowl combine all ingredients. Serve at room temperature.
Wonderful on Bruschetta or tossed with Pasta.


Grilled Lamb Chops with Salsa Verde Italiano

1 rack of lamb chops, “frenched”—bones trimmed clean
3 tablespoons Juniper Provence Spice Mix or other herbes de Provence spice
8 tablespoons Salsa Verde Italiano

Preheat grill on high heat. Cut chops apart from the rack and spread each chop generously with JPS. Place chops on grill and lower heat to medium. Grill for about 3-4 minutes on each side to desired doneness. Serve with Salsa Verde Italiano.


Tuscan Panzanella Salad with Salsa Verde

Serves 4-6

Preheat oven to 300°

Toss together:
1 large loaf peasant bread, cut into 1” cubes, about 4 cups
2 tablespoons olive oil, with 2 cloves garlic, minced

Spread out on a sheet pan and bake for about 10-20 minutes until dried out, but not too toasted. Set aside. This can be done a day ahead and stored in an airtight container.

Whisk together:
1/4 cup Salsa Verde Italiano
juice of one lemon
2 tablespoons red wine vinegar

Add in, whisking constantly:
1/4 cup extra virgin olive oil

In a large bowl:
5 Roma tomatoes, roughly chopped or 2 large tomatoes
1/2 red bell pepper, cut into 1” long sticks OR 1/2 cup chopped roasted red bell pepper
1 small cucumber, peeled and rough chopped
1/2 cup Kalamata olives, pitted and halved
1 cup torn herb leaves: basil, mint, parsley or a combination

Toss Vinaigrette into tomato mixture. Toss 1/2 cup to 1 cup bread cubes with Salad just before serving.


Fresh Steamed Artichokes with Salsa Verde Italiano

1 lemon, halved
4 largeartichokes
1/2 cup Salsa Verde Italiano

Squeeze lemon into a large bowl of water and drop lemon halves into the bowl. Trim stems off of artichokes so that they will sit flat and place in lemon water. Working on one at a time, cut off the top, pointed end of the artichoke, about one-third. Trim off the tough looking leaves around the bottom then, using scissors, trim off the sharp, points on the remaining leaves. Place trimmed artichoke back into the lemon water. Fill a large pot with about 2-3” of water, add about 1 teaspoon salt. Cover and bring to a boil. Uncover pot and place trimmed artichokes in the bottom in a single layer. Cover pot, reduce heat to medium and steam until tender, 20 to 30 minutes. (When the leaves pull out easily, when tugged at, they will be done. Remove from pot and place on serving platter. Serve with a bowl of Salsa Verde Italiano for dipping.

When all of the leaves have been enjoyed, remove the thistle-like choke in the center of the artichoke, then cut up the meaty heart of the artichoke and eat with more Salsa!


Grilled Salmon with Salsa Verde Italiano

6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
zest of one lemon
1/3 cup Salsa Verde Italiano

Preheat grill to medium high heat. Scrub grill clean when hot, then lightly oil.

Season salmon all over with salt and pepper, then place on grill, skin side downs the close grill. Cook for about 5-8 minutes or until flesh is slightly firm and opaque. Sprinkle fillets with zest and top each with Salsa Verde Italiano.

Alternately, salmon can be cooked on a lightly oiled, well-seasoned ridged grill pan over moderately high heat.


Mediterranean Chicken Salad-Salsa Verde Italiano

4 cups cooked chicken, roughly torn or shredded
1 rib minced celery
1/4 cup diced sun-dried tomatoes (if using oil packed, drain and pat dry. If using dried, reconstitute in a little hot water first, drain, dry and dice)
1/4 cup toasted pine nuts
1/4 cup sour cream or Greek yogurt
1/4 cup feta cheese, crumbled
1 cup pitted mixed olives, chopped
1/4 cup Salsa Verde Italiano
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a medium bowl, combine all ingredients, tossing gently to coat. Cover and chill.


Salsa Verde Steaks

Serves about 6

3 large garlic cloves, minced into a paste
Kosher salt and freshly ground black pepper
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4 inches thick)
Salsa Verde Italiano

Rub garlic, salt and pepper all over the steaks, massaging in well. Allow steaks to marinate for about 1 hour in the refrigerator. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
Place a grill pan over high heat or preheat the barbecue grill. Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. Once you place the steaks on the grill, don’t move them until it is time to turn them over.
Allow the steaks to rest for at least 10 minutes before slicing. Cut the meat off the bone and slice into 1- 1 1/2” thick slices. Transfer the slices to a platter. Drizzle steak slices with Salsa Verde Italiano and serve.

Grill Guide
Hold your hand 6” from grill.
If you can stand the heat for:
3 seconds-HIGH, about 500°
5 seconds-MEDIUM-HIGH, about 400°
7 seconds-MEDIUM, about 350°
10 seconds-MEDIUM-LOW, about 325°
12 seconds-LOW, about 300°

Pan Sautéed Trout with Salsa Verde

Serves 4

1 cup yellow cornmeal
4 (8-oz) trout fillets such as lake (preferably) or rainbow trout
4 tablespoons olive oil
4 tablespoons butter
1/4 cup pine nuts, toasted

Put cornmeal in a shallow dish. Pat fish dry with paper towels and season with salt and pepper, then coat fillet well with cornmeal.

Heat 2 tablespoons butter and 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter, olive oil and filets to finish cooking trout.

Top fish with a drizzle of Salsa Verde Italiano and pine nuts.