Serves 2
15 min
Kalamata Relish
Recipe GLPR73c92a058b439b
A bright, briny condiment made with finely chopped kalamata olives and ripe tomatoes, finished with fresh lemon and parsley. This simple relish pairs beautifully with grilled vegetables, fish, or as a topping for Mediterranean-inspired dishes.
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Ingredients
1 plum tomato, seeded and very finely chopped
2 tablespoons pitted Kalamata olives, very finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Coarse salt to taste
Freshly ground black pepper to taste
Directions
Seed the plum tomato by cutting it in half horizontally and gently squeezing out excess seeds. Very finely chop the tomato flesh into small, uniform pieces.
Finely chop the pitted kalamata olives to match the texture of the diced tomato.
In a small bowl, combine the chopped tomato, chopped olives, and fresh flat-leaf parsley.
Finely grate the lemon zest directly into the bowl, then add the freshly squeezed lemon juice.
Drizzle the extra-virgin olive oil over the mixture and gently fold everything together until well combined.
Season to taste with coarse salt and freshly ground black pepper. Taste and adjust lemon juice or salt as needed.
Serve immediately at room temperature, or chill for up to 2 hours before serving.
