TOMATO-OLIVE RELISH
About 2 ½ cups
Make this fresh, bright-tasting relish when tomatoes are at their prime. Serve it with grilled fish steaks or chicken, or on crostini.
Mix well in a medium bowl:
- 1 large tomato, diced
- ½ red onion, diced, or 4 green onions, thinly sliced
- ½ cup pitted Kalamata olives, halved lengthwise
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- ¼ cup chopped basil
- 1 garlic clove, minced
- Salt and black pepper to taste
Let sit for 30 minutes at room temperature for the flavors to meld. Store, refrigerated, for up to 3 days.