One of our favourite ways to eat during the summer months is very much in the Spanish style of tapas. Though not always Spanish in origin, the food that fills our table at this time of year is varied and plentiful. And of course, every spread of tapas must feature a salsa; this recipe for Tomato and Olive Salsa is one of our favourites. There’s a salsa out there for everyone; mango, for instance, makes for a light, refreshing salsa. But this recipe is on the other end of the spectrum entirely. And, while it’s still light, the heavy dose of olive oil and sliced olives gives the dish a punchy flavour.
It’s that firm-flavoured characteristic that means it pairs well with simply flavoured main courses and starters. It would, for instance, accompany a fillet or two of pan-fried mackerel spectacularly. Feeling a little flush and fancy a treat? Little better would help bring that rare rump steak alive. But remember; a little meat goes a long way.
If you’re going to make the most of this salsa, don’t hold back on the flavourings. Extra virgin olive oil may be relatively expensive, but generous glugs here and there can be so much more effective than a timid drizzle. And if there’s one thing worse than splashing out a little, then it’s probably wasting good food.
Tomato and Olive Salsa
- A small handful of kalamata olives, finely chopped
- 1 chilli, finely sliced
- 2 spring onions, finely sliced
- 3 tbsp olive oil
- a generous pinch of salt
- a twist of black pepper
- 300g cherry tomatoes, quartered
- Thoroughly mix together the olives, chilli, spring onions, olive oil and seasonings in a large bowl.
- Gently fold through the tomatoes, ensuring full coverage and serves.
Cost: British tomatoes this time of year are remarkably cheap (and remarkably delicious). At 75p for a 300g punnet at my local grocers, it’s difficult not to cram my face full of them at every opportunity.
Of course, the secondary benefit of such cheap tomatoes is an inexpensive tomato and olive salsa; it shouldn’t set you back much more than £1.50.