Salsa Rustica

Name: Salsa Rustica
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (350 ml)
Cuisine: Mediterranean
Ingredients: 1/2 cup (120 ml) Olive Oil; 1/4 cup (60 ml) Red Wine Vinegar; 1/3 cup thinly sliced (25 g) Scallion; 1/4 cup finely chopped (40 g) Red Onion; 1/4 cup jarred roasted finely chopped (40 g) Red Pepper; 1/4 cup dill gherkins finely chopped (40 g) Dill Pickle; about 1 egg (50 g) Boiled Egg; 1 Tbsp small drained (10 g) Capers; 1/8 tsp dried mustard (0.3 g) Dry Mustard; 2 Tbsp chopped (4 g) Parsley; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Lidia Bastianich recipe. Not affiliated with, sponsored by, or endorsed by Lidia Bastianich.

TABLE SALSA · GRILLED MEATS, FISH & VEGETABLES

A table salsa for grilled meats, fish & vegetables.

Lidia Bastianich's chunky egg-caper salsa rustica.

On the jar

SALSA RUSTIC

Method: shake
Yield: about 1½ cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

Olive Oil 120 mlRed Wine Vinegar 60 ml

Ingredients

Olive Oil1/2 cup (120 ml)
Red Wine Vinegar1/4 cup (60 ml)
Scallion1/3 cup thinly sliced (25 g)
Red Onion1/4 cup finely chopped (40 g)
Red Pepper1/4 cup jarred roasted finely chopped (40 g)
Dill Pickle1/4 cup dill gherkins finely chopped (40 g)
Boiled Eggabout 1 egg (50 g)
Capers1 Tbsp small drained (10 g)
Dry Mustard1/8 tsp dried mustard (0.3 g)
Parsley2 Tbsp chopped (4 g)
Saltto taste
Pepperto taste

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 2 SCALLIONS, ½ RED ONION.
Cap the jar and shake until emulsified.

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Companion jar

Salsa Rustica wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Meyer Lemon Green Olive SalsaNATIONAL AWARD WINNEROn the jar: MEYER
Dill Capers ToppingNATIONAL AWARD WINNEROn the jar: DILL CAPERS
Castelvetrano Olive-Almond SalsaNATIONAL AWARD WINNEROn the jar: SALSA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.

Adapted from a Lidia Bastianich recipe (Lidia Bastianich / Fine Cooking).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Lidia Bastianich / Fine Cooking (published as “Salsa Rustica”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar