This is Fresh and Zingy Tomato Salsa that Doesn’t Require Cooking and Whips Up in a Jiffy. 

Serve over potatoes, rice, as a dip, or on your favorite Mexican food





  • 3 1/2 cups chopped cherry tomatoes (about 2 pounds)
  • 1 clove garlic, minced
  • 1/4 cup minced flat-leaf parsley leaves
  • 1/4 cup minced basil leaves
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp coarsely chopped fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp crushed red chili pepper flakes
  • 1/4 tsp freshly ground black pepper


Combine all the ingredients in a large stainless steel or glass bowl. Let the sauce sit at room temperature for at least 30 minutes before serving.

Recipe from Weight Watchers