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Tomato-Olive Relish

(recipe, Carrie Floyd)

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  1. 1 cup cherry tomatoes, quartered
  2. ⅔ cup pitted Kalamata olives, coarsely chopped
  3. 3 Tbsp. diced red onion
  4. 3 Tbsp. capers, drained
  5. 1 Tbsp. finely chopped marjoram, oregano, or basil
  6. 2 Tbsp. finely chopped Italian parsley
  7. 1 Tbsp. extra-virgin olive oil
  8. 1 Tbsp. red-wine vinegar
  9. Pinch of red-pepper flakes and salt, to taste


  1. Combine all the ingredients in a medium bowl. Serve over grilled fish or chicken, on a sandwich, or mixed with pasta.