Tomato, green olive, caper and pine nut salsa

Cooking Vegetarian Tomato, green olive, caper and pine nut salsa

This punchy salsa is great for bruschetta, and its delicious served with grilled steak or chicken breast, pan-fried veal cutlets, or spooned over soft polenta.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Halve or quarter tomatoes, depending on their size. Place in a medium bowl with the olives, capers, pine nuts, oregano, chives, oil and vinegar. Season.
  2. Stir to combine. Set aside for 10 minutes before serving to develop the flavours.

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400g tomato medley
60g Sicilian green olives, pitted, sliced
1 tbs baby salted capers, rinsed, drained, chopped
2 tbs pine nuts, lightly toasted
2 tbs fresh oregano leaves
1 tbs chopped fresh chives
1 tbs olive oil
2 tsp red wine vinegar

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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