Tomato Salsa Recipe | PBS Food



  • 4 whole tomatoes of different varieties
  • 1 large cucumber peeled, seeded, and diced
  • 2 sweet peppers seeded and diced
  • 1 cup snap beans blanched and cut into 1/4-inch pieces
  • 1 small zucchini squash cut into 1/2-inch pieces
  • 1 red onion diced
  • 2 tablespoons chopped parsley or cilantro
  • 2 tablespoons grape seed oil
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Slice the tomatoes in half and squeeze out the seeds. Chop into pieces (about 1/2 inch) and place in medium sized bowl.
  2. Add remaining ingredients and toss to together. Serve with flat bread corn tortillas.


This segment appears in show #3204. Recipe courtesy of Michel Nischan © 2007 Michel Nischan
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