My Original Mediterranean Olive Salsa
Why do I call it My Original Mediterranean Olive Salsa?
It’s my original because at the time, the only type of salsa people really knew about was the jarred variety found in the Mexican section of the grocery store. I didn’t set out to blaze a salsa trail. What I wanted was something different. I was in the kitchen of Carmelo’s back in 1998 trying to develop the special for the evening. As I gazed over my mize en place it struck me. I basically had the ingredients for salsa, but we were an Italian restaurant. I could make it Mediterranean Olive Salsa with a few twists here or there. It would go lovely with a marinated grilled swordfish steak.
But I digress. The flavors of this olive salsa truly dance on the tongue. The combination of the salty capers, brining olives, pungent garlic with the vegetables is amazing. Back then I paired the salsa with grilled swordfish. Since that night, I have used the recipe on so many different dishes, courses and events. Serve it next to hummus with pita chips and veggies for an immersion into Mediterranean cuisine. Serve it over grilled steak or chicken. Or really get wild and make some Greek or Italian fish tacos. The opportunities are endless.
Make it Your Original
Grab the ingredients. Chop, Chop, Chop. In no time you’re done. I work to get most of the components the same size as the capers. This way all flavors are together in one bite and your mouth isn’t missing anything. So basically it’s the tomatoes, pepper, onion and kalamata olive that gets diced up in this fashion. Add in the capers, garlic, chopped parsley, olive oil, lemon juice and top it off with some sea salt and fresh cracked pepper. Mix, and voila, done. Less than five minutes and you have a knock their socks off change to what they’re used to.
Whether it's pita chips, fish, steak or bruschetta, my original mediterranean olive salsa will add a bright, salty, fresh kick to whatever you add it to.
- 3 ea roma tomatoes
- 1/2 ea red onion
- 1 ea cubanelle pepper
- 1 tbsp capers
- 1/4 cup kalamata olives
- 3 cloves garlic
- 2 tsp chopped parsley
- 1/2 ea lemon juice of
- 1 Tbsp olive oil
- TT salt and pepper
In a mixing bowl place the capers.
Dice the tomatoes, pepper, 1/2 onion and olives to approximately the same size at the capers and add to the bowl.
Press the garlic cloves and add to the mixture with the chopped parsley, juice of half a lemon, olive oil and salt and pepper.
Mix and serve. Enjoy!
To make it a bit more "saucy" dice two of the tomatoes and then chop the third tomato to a pulp before adding.