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Tomato-Olive Salsa

Photo: Iain Bagwell; Styling: Kristen Shelton Fielder


Prep time 8 mins
Yield Makes 3 cups
This zesty blend is great with multigrain tortilla chips, or served as a topper for rich, meaty fish such as swordfish, halibut, salmon, or tuna.


  • 1 (15-ounce) can pitted ripe black olives, drained
  • 1 cup pimiento-stuffed green olives
  • 2 tablespoons drained capers
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 2 teaspoons chopped fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 (10-ounce) container grape tomatoes

How to Make It

  1. Combine first 7 ingredients in a food processor; pulse until coarsely chopped. Add tomatoes; pulse until evenly blended. Cover and chill.