INGREDIENTS
2 ripe tomatoes, diced
1/2 red onion, diced
1/4 cup (25g) pitted Kalamata olives, coarsely chopped
1 Tbsp coarsely chopped fresh basil
1 Tbsp capers
1/2 tsp dried oregano
1/4 cup (60ml) extra-virgin olive oil
2 Tbsp balsamic vinegar
1 clove garlic, crushed
Freshly ground black pepper
METHOD:
Combine the tomatoes, onion, basil, capers and oregano in a bowl. Add the oil, vinegar and garlic and stir to combine. Season with the pepper.
Cover and refrigerate for 1-2 hours.
Serve with Nachos or Tacos. Also nice of top of boiled pasta.
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