Categories: relish-salsa- chutney
Ingredients
- 1 cup chopped, peeled orange
- 1 cup chopped fennel bulb
- 2 plum tomatoes, seeded and chopped
- 3 Tbsp. finely diced red onion
- 1/4 cup pitter Kalamata olives, cut into halves
- 1 Tbsp. minced parsley
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1/4 tsp. black pepper
Directions
- Combine orange, fennel, tomatoes, onion, olives and parsley. Combine oil, lemon juice and pepper, whisking well. Add to orange mixture, tossing gently. Let stand several hours before serving.
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make 2 1/2 cups