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2 cups red and yellow teardrop or grape-size tomatoes
1 cup kalamata or mixed olives
1 lemon
2 tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp hot-red-chili-flakes
1 sprig rosemary, or 2 sprigs thyme snipped into pieces about 1-in. long
1 tbsp finely chopped fresh oregano, or 1 tsp dried oregano
Remove and discard tomato stems. Wash tomatoes and pat dry. Place in a medium-size bowl. Add olives. Using a citrus zester or vegetable peeler, remove lemon peel in long thin strips. If using a vegetable peeler, thinly slice peel. Add peel to tomatoes.
Place oil in a small measuring cup or bowl. Stir in garlic, chili flakes, rosemary and oregano. Pour over tomato mixture and toss to combine. Mixture is best marinated at room temperature, stirring occasionally, for 3 to 4 hours before serving. Or cover and refrigerate overnight, stirring occasionally. It will keep for several days in the refrigerator.
Calories 62, Protein 0.5g, Carbohydrates 2.3g, Fat 6.2g, Fibre 0.8g, Sodium 358mg.
These colourful nibbles are perfect to serve with cocktails by the pool, on the patio or dock.