Quick & Easy No-Cook Mediterranean-Inspired Tomato & Olive Melange

Printable Version (Recipe Only)

With Spring around the corner, I thought I'd share this light and delicious no-cook topping that's great for fish, scallops, white meat chicken, and bruschetta.

For a super easy completely no-cook meal idea, you can slice up the breast from a storebought rotisserie chicken, top it with some of this stuff, and serve a good crusty bread on the side. A complete meal in minutes.

Or you could put it between a sliced focaccia with some Italian coldcuts and provolone and make yourself a muffuletta. :)

Quick & Easy No-Cook Mediterranean-Inspired Tomato Melange
Time: About 10 minutes
Makes about 3/4 cup topping. Enough for 2 servings of protein. Easily doubled.
Printable Version

- 1/2 cup of quartered grape or cherry tomatoes
- 12 pitted green olives, quartered
- 2 teaspoons capers
- 2 teaspoons caper brine (for the salt element)
- 1 Tablespoon minced shallot (or onion if you don't have shallot)
- 4 basil leaves, chiffonaded (How To Chiffonade Basil video here)
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 Tablespoon olive oil

Just throw all the ingredients into a medium bowl and give it a few gentle folds to evenly distribute the ingredients.

That's it!

Enjoy. :)




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