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.
1/2 cup quartered cherry tomatoes
1/4 cup chopped roasted red peppers
4 pitted and quartered Castelvetrano olives
2 tablespoons golden raisins
2 tablespoons chopped fresh parsley
2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil
Added sugars 0g
Calcium 1% DV
Potassium 2% DV
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.