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½ cup kalamata olives, pitted and chopped ¼ cup semi-dried tomatoes, chopped 2 tbsp capers, chopped ¼ small red onion, very finely sliced ¼ cup finely chopped flat-leaf parsley ¼ cup boutique extra virgin olive oil 2 tsp red wine or sherry vinegar finely grated zest of 1 lemon 2 tbsp lemon juice salt and ground black pepper, to taste
© Annabel Langbein Media
Mix or shake together all ingredients in a bowl or jar. Store covered in the fridge for up to a week.
This recipe is from my book The Free Range Cook: Through the Seasons
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