12 Servings 5 min Cook
1 Tbsp, drained Capers
1 Clove Garlic
1 Tsp Lemon Zest
1/4 Cup Bread Crumbs
1 Tbsp Red Wine Vinegar
3 Cup Arugula
1/4 Cup, grated Parmesan Cheese
3/4 Cup Olive Oil
2 Tomato Roma Tomatoes
Finely chop garlic clove, capers and arugula leaves
Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl.
Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan.
Pour a little oil on surface to keep salsa from discoloring.