Braden Family Cookbook

Chuck Braden

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TOMATO OLIVE SALSA FOR GRILLED STEAK                        Bon Appétit


                        This is wonderful over grilled steak.  Recipe makes a little over 2 ½   cups.   Make about two hours before serving.   

2 cups halved cherry tomatoes (use red and yellow or substitute 2 cups of ½” chopped pipped[1] great tomatoes)
1 cup chopped Italian flat leaf parsley
¼ cup coarsely chopped pitted Kalamata olives
¼ cup coarsely chopped pitted brine-cured green olives
¼ cup chopped fresh basil
¼ cup extra-virgin olive oil
2 TBSP sherry[2] wine vinegar
Salt and fresh ground pepper to taste

Combine all ingredients in a large bowl, let sit at least ½ hour, spoon over sliced steak!


[1] Remove the seeds and non-red parts of the tomato.

[2] No substitute.  This is your excuse to start trying different vinegars!