Olive Tomato Salsa

Serves 4. | Prep: 10 minutes | Cook: 5 minutes


1 15 oz can, olives (black or green) chopped
1 cup cherry tomatoes, diced
2 jalapeños, seeded and finely chopped (use less if you prefer)
1/2 cup finely diced red onion
1/2 cup fresh cilantro, chopped
1/3 cup capers
2 tablespoons white balsamic vinegar
Drizzle of extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste


Combine the olives, tomatoes, jalapeño, red onion, cilantro and capers in a bowl. Add the vinegar with a drizzle of olive oil, and season to taste with salt and pepper. Let it sit for about 10 minutes before serving. The salsa can be prepared a day in advance; keep it in a tightly sealed container in the refrigerator.

This delicious recipe brought to you by Kitchen Confidante®


Copyright © 2017. All rights reserved.