Recipe information
Total Time
20 min
Yield
Makes about 2 cups
Ingredients
1/2 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 cup cherry tomatoes, quartered
2/3 cup Kalamata or other brine-cured black olives, pitted and halved
2 tablespoons drained capers, rinsed
Preparation
Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.
