- 1 plum tomato, seeded and very finely chopped
- 2 tablespoons pitted Kalamata olives, very finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon finely grated lemon zest
- 2 teaspoons freshly squeezed lemon juice
- Coarse salt and freshly ground black pepper
In a small bowl, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.