Recipe Servings: 8 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 5 minutes
1 beefsteak tomato, seeded and finely diced12 pitted green olives, such as manzanilla, finely diced1 jarred roasted red pepper, rinsed and chopped2 shallots, minced1/4 cup capers, drained and rinsed1/2 teaspoon chopped fresh thymeFinely grated zest and juice of 1/2 lemon1 1/2 teaspoons sherry vinegar1/2 cup Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
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.) - Courtesy of Chef Michael SchwartzUse it on everything from grilled fish to crostini and sandwiches.