This chunky, vibrantly colored vinaigrette is absolutely addictive! Each ingredient is bold on its own and together they form a tasty, slightly salty, slightly sweet, slightly acidic, rich flavor. It’s outstanding on all types of fish, particularly Grilled Tuna Steak with Spring Onions (page 131).
Recipe information
Yield
makes 2 cups
Ingredients
1 beefsteak tomato, seeded and finely diced
12 pitted green olives, such as Manzanilla, finely diced
1 jarred roasted red pepper, rinsed and chopped
2 shallots, minced
1/4 cup capers, drained and rinsed
1/2 teaspoon chopped fresh thyme
Finely grated zest and juice of 1/2 lemon
1 1/2 teaspoons sherry vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
In a bowl, combine the tomato, olives, red pepper, shallots, capers, thyme, lemon zest and juice, vinegar, and oil. Stir the ingredients gently but thoroughly. Season with the salt and pepper. The vinaigrette can be made 1 day ahead of serving and will keep for 7 days covered in the fridge (if you don’t eat it all by then).
