Summer Salsa del Sol


  • 1/4 cup green onion, chopped
  • 2 Tbsp. Napoleon Extra Virgin Olive Oil
  • 1 tsp. sugar
  • 2 cups seeded tomatoes, chopped
  • 1/3 cup Napoleon Green Olives, chopped
  • 1/4 cup Napoleon Hot Pepper Olives, remove red peppers & save for garnish; finely chop olives
  • 3 Tbsp. fresh basil, chopped
  • 1 Tbsp. Napoleon Capers, drained
  • 2 tsp. Napoleon Balsamic Vinegar
  • 1 tsp. Napoleon Anchovy Paste


Combine all ingredients in a large bowl. Season salsa to taste with salt and pepper.

Salsa may be prepared one day ahead. Cover tightly and refrigerate. Bring salsa to room temperature before serving.

Variation: For spicier flavor and more heat, increase pepper olives to 1/3 cup.