2 tomatoes ½ green bell pepper, diced ½ red bell pepper, diced ½ scallion, finely chopped ½ fennel bulb, finely chopped 1 tbsp nasturtium leaves or petals, chopped 1 tbsp parsley, roughly chopped 3 tbsp white wine vinegar 2 tbsp olive oil In a small saucepan, boil tomatoes in 4 cups water for 30 seconds; remove with spoon and plunge into bowl of ice-cold water, 1 minute. Peel tomato skins, cut into quarters, and scoop out seeds. Dice tomatoes. Combine tomatoes and remaining ingredients in a bowl. Use as a chip or veggie dip.
NUTRITIONAL INFO 46 calories per 5-tbsp serving, 4 g fat (0 g saturated), 4 g carbs, 1 g fiber, 1 g protein, 10 mg sodium