I have used this salsa on fish and chicken numerous times lately with great success. Plum or roma tomatoes are reliable year-around, but as summer approaches, I will definitely use local home-grown tomatoes. It takes approximately ten minutes to put this salsa together and is so handy to whip up when you’re grilling outside and want a quick garnish for your chicken or steak. It’s also fabulous with pan sautéed fish.
Here it’s shown with grilled chicken. Crumbled feta cheese can be used as a garnish and a wonderful flavor enhancer. I’ve used the cheese when I served the salsa with pan sautéed tilapia and we both loved it.
If you are looking for a way to dress up simple chicken and fish dishes, this is it. It doesn’t get any easier or quicker than this and it can be put together in a matter of minutes.
4 plum tomatoes, chopped
½ small red onion, finely chopped
12 kalamata olives, pitted and chopped
2 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
1 tablespoons extra-virgin olive oil
2 teaspoons drained capers
Kosher salt or grainy sea salt
Freshly ground black pepper
¼ cup crumbled feta cheese, optional
Stir all the ingredients, except the feta cheese, together in a medium size bowl. Cover and chill if not using right away. When you’re ready to serve, bring the mixture to room temperature and add feta cheese if desired.
This will be shared with Foodie Friday at Rattlebridge Farms, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.