Special sauce. It’s name doesn’t give much away, but trust me. It’s special. Freshly chopped summer tomatoes, earthy Kalamata olives, tangy capers, sweet onion, good olive oil, lemon juice and parsley come together to create a mouthful of flavor.
Our friend Cindy used to make this sauce to serve with grilled fish. Not only is it amazing on grilled fish, it’s good with just about everything. Use it for bruschetta. Spoon it on cooked rice, grilled chicken or grilled vegetables. Stir it into pasta. My husband and I recently warmed a little of the sauce and made it a bed for our cooked eggs, scooping up bits of egg and sauce onto toasted baguette. Mmmm!
Make a big bowl. You’ll want to eat it by the spoonful.
Ingredients
This is one of those recipes that doesn’t require exact measurements. I just throw it together. I tried to estimate amounts for you. Add more or less of things to suit your preferences.
- 3 large tomatoes (use good heirloom tomatoes), chopped
- 1/3 cup chopped Vidalia onion
- 1/3 cup chopped Kalamata olives
- 1/4 cup loosely chopped capers (don’t chop them too much)
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 2 tablespoons chopped flat parsley
- Fresh black pepper, to taste
- Kosher salt, to taste (the olives and capers are salty, so you may not need salt)
Directions
Mix all of the ingredients, except the salt. Let the ingredients sit a while to blend the flavors together. If you want salt, stir it into the sauce just before serving.
Put it on grilled toast. Put it on rice, warm white beans, grilled steak. Here it is on grilled swordfish.
It’s hiding under these eggs.
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