Regardless of where you believe it to have originated from (unquestionably Italy :P) there is no denying that this dressing is one of the most simple yet versatile ones around.
Its beauty lies in its simplicity and whilst there are indeed many variations you'll be hard pushed to find one that doesn't taste great. Usual accompaniments are fish, shellfish, white meat, red meat and grilled or raw vegetables (so everything except cheese and fruit).
Furthermore, not only is it excellent in its own right, it's also a perfect base for many other flavourings from citrus to chilli, herbs to spices and so on. Having said that, try to keep aromatic herbs such as rosemary, thyme and oregano down to a min - they're a bit too strong.
In Italy Salsa Verde is seen as a cold rustic sauce usually made with some combination of parsley, basil, vinegar, capers, garlic, onion and olive oil. Ocasionally, anchovy paste is added when used over veg like broccoli or with pasta. A well-known version in fact is gremolata; the usual accompaniment to the ridiculously tasty ossobuco alla milanese.
Although parsley is most commonly used you can really go to town with any tender herb available: coriander, basil, fennel, tarragon or dill for example are perfect with fish and seafood. Celery leaves, while technically not a herb, are also a tasty addition to the sauce. Often discarded these are more than just a garnish for bloody marys, they add a lighter colour to the sauce and are mild enough to go unnoticed by celery-haters.
Beyond the Mediterranean, green sauces are of course also very common in Central and South-American cuisine. In these instances you'll usually find puréed tomatoes (cooked or raw), with chillies, white onion, cilantro, and lime. So whilst in Mexican-American cuisine they're frequently associated with dips for tortillas, tacos, grilled meats and fish - in Argentina they're mainly used for roasted meats, steak and sausages.
Enough for 2-3 dishes:
1 large tomato, deseeded and finely chopped
1 shallot, very finely chopped (1/2 a red onion will do)
1/2 lime, squeezed
1 large handful of flat leaf parsley
1 smaller handful of basil leaves
5 tbsp of olive oil
1 tbsp of balsamic vinegar
To prepare simply fry the shallot in a pan with some oil for a minute or until slightly translucent, then mix well with all over ingredients and add a pinch of salt and pepper. If it needs a loosening just a glug more oil.
Pretty damn easy for something so tasty, get involved.
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