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Tomato-Olive Relish
(recipe, Carrie Floyd)
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Ingredients
- 1 cup cherry tomatoes, quartered
- ⅔ cup pitted Kalamata olives, coarsely chopped
- 3 Tbsp. diced red onion
- 3 Tbsp. capers, drained
- 1 Tbsp. finely chopped marjoram, oregano, or basil
- 2 Tbsp. finely chopped Italian parsley
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. red-wine vinegar
- Pinch of red-pepper flakes and salt, to taste
Steps
- Combine all the ingredients in a medium bowl. Serve over grilled fish or chicken, on a sandwich, or mixed with pasta.