Fried Herb Salsa


Heavenly, bright, herbaceous flavors will make this dressing an all-star player in your kitchen.

Fried herb salsa in a serving bowl and drizzled over baked vegetables.
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
20 mins
8 serves


  • ¾ cup olive oil

  • ½ cup fresh oregano leaves

  • ½ cup fresh rosemary leaves

  • cup fresh flat-leaf parsley leaves and tender stems, finely chopped

  • 2 teaspoons chopped drained capers

  • 2 teapoons red wine vinegar

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 1 clove garlic, grated (preferably on a Microplane)


  1. Heat oil in a small saucepan over medium until shimmering. Add oregano; cook, stirring often, until crisp and no longer sizzling vigorously, 30 seconds to 1 minute. Transfer to paper towels using a slotted spoon; let drain for 5 minutes. Finely crumble into a medium bowl; set aside. Repeat process using rosemary, cooking for 1 to 2 minutes. Remove oil from heat and let cool for 10 minutes.

  2. Add remaining ingredients to bowl with oregano and rosemary. Stir in ⅓ cup cooled oil. Serve herb salsa over seared steaks or chops, roasted vegetables, or cooked beans.

Chef's Notes

You don't need to wash hardy herbs like rosemary, sage, and thyme—simply brush off any visible dirt. Rinse tender herbs (parsley, cilantro, dill) under water and pat dry. Or clean them in a salad spinner as you would leafy greens.

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