Sweet and Tropical Gremolata with a Twist
This recipe takes the classic Italian gremolata, a vibrant condiment typically made with parsley, lemon zest, and garlic, and gives it a sweet and tropical twist. The Southampton Olive Oil Company’s Cilantro & Roasted Onion Olive Oil adds a layer of savoury depth, while their Pineapple White Balsamic brings a touch of tangy sweetness. Fresh pineapple, pomegranate arils, and glazed walnuts add bursts of texture and flavour, making this gremolata perfect for topping a bowl of red pepper hummus, fish, grilled chicken, or even adding a touch of sunshine to a summer salad.
Ingredients:
1/2 cup fresh pineapple, finely diced
1/4 cup fresh cilantro leaves, chopped
1/4 cup pomegranate arils
1/4 cup chopped glazed walnuts
2 Tbsp SOOC Cilantro & Roasted Onion Olive Oil
1 Tbsp SOOC Golden Pineapple White Balsamic Vinegar
1 Tbsp Dijon mustard
1/4 tsp sea salt (or to taste)
Freshly ground black pepper, to taste
Instructions:
In a medium bowl, combine the diced pineapple, chopped cilantro, pomegranate arils, and chopped glazed walnuts.
Mix the Cilantro & Roasted Onion Olive Oil and Pineapple White Balsamic Vinegar with the mustard, be sure to shake (in a lidded jar) or whisk vigorously until they are blended. Drizzle the dressing over your fruit, nuts & herbs Toss gently to coat all ingredients evenly.
Season with sea salt and black pepper to taste.
Tips:
For a finer texture, you can pulse the diced pineapple in a food processor a few times before adding it to the bowl.
If fresh pomegranate arils are unavailable, you can substitute dried cranberries for a similar tart and chewy texture.
Toasted, non-glazed walnuts can be used in place of the glazed walnuts for a slightly different flavour profile.
This gremolata is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy the vibrant and flavorful Sweet and Tropical Gremolata!
