I like food on my food. Like…I wanna put sauce on this, throw some gravy on that, use those drippings over there, dip this in that stuff…you get the idea. I just love bringing out the flavors of food with, well…more food. This is a super simple relish that I came up with as a cool topping for a Caesar salad, but it can be used on any number of dishes. It’s great on steak, perfect on blackened chicken, a refreshing hummus topper, and that’s just the beginning. If you omitted the capers and replaced the parsley with mint, I think this would be BONKERS GOOD on lamb chops, and I could see it being dynamite on grilled tofu as well, just as it is.
There’s really not much else to say. It’s good on basically everything, sometimes just a spoon, and a little bit of this salty, tangy deliciousness goes a long way. Here’s how to make it.
Kalamata-Caper Relish
Ingredients
- 3 tbsp Chopped parsley
- 2 tbsp Chopped Kalamata olives {measure after chopping – about 6-8 olives)
- 1 tbsp Chopped capers {measure capers before chopping}
- 1 Large garlic clove, finely chopped
- 1 tsp Dried oregano
- 1 tsp Chili flakes
- 2 tbsp Red Wine Vinegar
- 3 tbsp Extra Virgin Olive Oil {you can add more to take this from relish to chimichurri territory}
Instructions
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Combine all ingredients in a small mixing bowl, adding the vinegar and oil last. Stir to combine.