
This is a recipe I have come to love. I saw this recipe on the Rachael Ray 30 Minute Meals on the Food Network several years ago. I prefer the pimento green olives over the regular pitted green olives. The TV episode showed this salsa served over a piece of grilled fish which I tried and was great. But thought, this makes a great salsa just by itself. I really like it with butter flavored crackers.
It also makes a great salad just by keeping it on the chunky side (not finely diced) and instead of the plum tomatoes, you could use small tomatoes (cherry, pear, grape, or heirloom grape tomatoes) and just halve them. I don't know about you, but I prefer the smaller tomatoes over plum or other tomatoes unless you can get them actually vine ripened (and not those ones that are on the vine in the grocery store). Once you have had an actual vine ripened tomato, you will never eat another grocery store tomato again.