Tomato, olive, peach and parsley salsa

Tomato, olive, peach and parsley salsa

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  • 4
  • Easy
  • 15 minutes
  • 5 minutes


  • 4 ripe peaches
  • 2 tomatoes, finely diced
  • 1 red onion, finely diced
  • 1 red pepper, chopped
  • 70 g black olives, roughly chopped
  • ½ jalapeño chilli, deseeded and finely chopped
  • 2 T coriander, chopped
  • 10 g Italian parsley, roughly chopped
  • juice of 1 lime
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

In a medium to hot pan, lightly char the skin of the peaches. Once cooled, stone and roughly chop into chunks. Combine with the remaining ingredients, season to taste and allow to infuse for 1 hour before serving.
Per serving: 558.5kJ, 2.7g protein, 2.4g fat, 23.8g carbs

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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