12 seedless kalamata olives, or a mix of olives, diced
1½ tablespoons drained capers
2 medium garlic cloves, minced
1 tablespoon chopped Italian parsley
½ teaspoon finely chopped oregano
¼ cup finely chopped fresh basil
¼ teaspoon red pepper flakes (optional)
2 tablespoons red wine vinegar
⅓ cup extra virgin olive oil
freshly ground black pepper and salt to taste
capellini or sourdough bread
grated parmesan (optional)
Preparation
Combine tomatoes, onion, olives, capers, garlic, parsley, oregano, basil and red pepper flakes if using. Stir in red wine vinegar and olive oil. I normally don't add any salt since the olives and capers are salty. Add a few grinds of black pepper and salt to taste.
Mix well, cover with plastic wrap and let sit at room temperature for a few hours. Serve over capellini pasta or thinly sliced and toasted sourdough bread. Scatter grated parmesan cheese over the top. Leftovers keep well in the refrigerator for another day.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2019/04/23/summer-tomatoes-on-capellini-sourdough-bread/