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Cherry tomato and black olive salsa

Zesty Tomato & Olive Salsa

Print Recipe
This salsa is versatile, light, and packed with wholesome, nutritious ingredients that will leave you feeling good about what you’re eating.

Ingredients

  • 1 cup cherry tomatoes halved
  • 1/2 cup black olives pitted and quartered
  • 2 green onions both green and white parts, sliced
  • 2 tablespoons capers
  • 2 tablespoons sliced almonds toasted
  • 1/4 cup fresh basil chopped
  • 1 tsp fresh ground pepper
  • 1 large lemon zested and juiced
  • 3 tablespoons olive oil

Instructions

  • In a medium bowl, combine the quartered cherry tomatoes, halved black olives, and sliced green onions.
  • Add the capers, then zest the lemon directly over the bowl. Cut the lemon in half and squeeze the juice into the mixture.
  • Toast the pine nuts in a dry pan over medium heat until golden, then let them cool for a few minutes before adding them to the bowl.
  • Drizzle with olive oil and sprinkle with sliced basil.
  • Gently toss all ingredients until combined.
  • Serve over fish or as a topping for your favorite dish.

Notes

If you're using this as a compliment to fish, I recommend a white fillet such as Walleye, Halibut, Flounder. There are many ways you can prepare and cook the fish, I recommend sprinkling with my cuban coffee meat and seafood rub.  Roast in the oven or grill at ~425F for 10-15 minutes depending on the size and weight of the fillets.