Bell Pepper, Olive, and Arugula Salsa
A little heat helps bring out the flavors of this Mediterranean-inspired salsa. Serve warm or at room temperature, and prepare just before serving so the arugula retains a bit of crunch.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
A little heat helps bring out the flavors of this Mediterranean-inspired salsa. Serve warm or at room temperature, and prepare just before serving so the arugula retains a bit of crunch.
Ingredients
- 1 1/2 Tbs. olive oil
- 1 tsp. fennel seeds, coarsely crushed
- 2 small bell peppers (1 red and 1 yellow), diced
- 16 pitted Kalamata olives, quartered
- 1/2 cup packed baby arugula, coarsely chopped
Preparation
1. Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally. Add bell peppers. Sauté 3 to 4 minutes, or until peppers just begin to soften.
2. Scrape bell peppers and oil into medium bowl. Mix in olives. Season with salt and pepper, if desired. Let stand 1 to 2 minutes for flavors to meld, stirring occasionally. Add arugula, and toss until arugula is slightly wilted.
Nutrition Information
- Calories 67
- Carbohydrate Content 3 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 0.5 g
- Protein Content 0.5 g
- Saturated Fat Content 0.5 g
- Sodium Content 165 mg
- Sugar Content 0.5 g