Ingredients
Method
- Prepare the vegetables: Seed and dice the two tomatoes into 0.8cm (1/3") cubes. Pit and cut the 12 black olives into strips. Finely mince the 2 anchovy fillets and 1/2 tsp garlic.
- Chop the herbs: Finely chop 1 tsp parsley, 1/2 tsp chives, and 1/2 tsp tarragon leaves.
- Combine ingredients: In a medium bowl, combine the 5 1/2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, diced tomatoes, black olives, minced anchovy fillets, minced garlic, chopped parsley, chopped chives, chopped tarragon, and 1/4 tsp salt.
- Mix and adjust: Stir all ingredients thoroughly until well combined. Taste the sauce and adjust the salt if desired, keeping in mind the saltiness of the food you plan to serve it with.
Notes
- For the freshest taste, use ripe, firm tomatoes and high-quality extra virgin olive oil.
- Finely mince all ingredients to ensure a harmonious blend of flavors and textures in every bite.
- If making ahead, add fresh herbs just before serving to maintain their bright color and aroma. Store covered in the refrigerator for up to 24 hours. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Finely mince all ingredients to ensure a harmonious blend of flavors and textures in every bite.
- If making ahead, add fresh herbs just before serving to maintain their bright color and aroma. Store covered in the refrigerator for up to 24 hours. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.