This hearty condiment can stand up to just about anything, from charred flank steak to grilled halibut. If you can’t find Castelvetrano olives, pick out the mildest green olives you can find.

Mary-Claire Britton
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 4 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together quartered cherry tomatoes, chopped roasted red peppers, pitted and quartered Castelvetrano olives, golden raisins, chopped fresh parsley, sherry vinegar, and extra-virgin olive oil in a bowl.

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Nutrition Facts

50 calories; fat 3g; carbohydrates 5g; sugars 4g; sodium 156mg.
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