• prep: 5 min
• cook: 5 min
• total: 10 min

servings:

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

• 2 plum tomatoes, finely chopped (optional)
• Finely grated zest of 1 small lemon
• 1 garlic clove, finely chopped
• 3 cups arugula leaves, finely chopped
• 1/4 cup coarse fresh breadcrumbs
• 1 tablespoon finely chopped capers
• 1 tablespoon red wine vinegar
• 3/4 cup extra-virgin olive oil plus more
• 1/4 cup finely grated Parmesan

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