1 cup red peppers, chopped
1/3 cup pitted black olives, chopped
(brine-cured is best)
1/3 cup parmesan cheese, grated
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped (or ¼ t dried)
Salt & Pepper to Taste
Combine all ingredients; let stand 30 minutes. Great with grilled fish. Makes 6-8 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.