Olive, Tomatoe Relish

By Valarie

serve on fish

Ingredients

• 1 1/2 cups chopped kalamata olives
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons lemon zest
• 2 tablespoons crumbled feta

Preparation

Step 1

In a medium bowl, combine the olives, tomatoes, olive oil, parsley and lemon zest.



Grill the fish until it flakes easily when tested with a fork. Divide the fish between the plates, top with the olive relish and sprinkle with the feta.