Tomato-Olive Salsa

Name: Tomato-Olive Salsa
Prep time: 8 min
Total time: 8 min
Yield: Makes 3 cups
Ingredients: 1 (15-ounce) can pitted ripe black olives, drained; 1 cup pimiento-stuffed green olives; 2 tablespoons drained capers; 2 garlic cloves, chopped; ¼ teaspoon dried crushed red pepper; 2 teaspoons chopped fresh oregano; 1 tablespoon red wine vinegar; 1 (10-ounce) container grape tomatoes

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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.

By Julia Dowling Rutland

Recipe by Coastal Living March 2014

Gallery

Credit: Iain Bagwell; Styling: Kristen Shelton Fielder

Recipe Summary

prep:

8 mins

total:

8 mins

Yield:

Makes 3 cups

Ingredients

1 (15-ounce) can pitted ripe black olives, drained
1 cup pimiento-stuffed green olives
2 tablespoons drained capers
2 garlic cloves, chopped
¼ teaspoon dried crushed red pepper
2 teaspoons chopped fresh oregano
1 tablespoon red wine vinegar
1 (10-ounce) container grape tomatoes

Directions

Step 1

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

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Tomato-Olive Salsa

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Recipe Summary

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Tomato-Olive Salsa

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Tomato-Olive Salsa