It’s been warmer as of late. And after a long winter of soups, stews, and all the comfort foods, I am so ready for grilling season.

Any speck of sun, I’m ready for the bbq feel. Outdoor entertaining. Which to be honest would be better if we were at home, with our outdoor fireplace, and comfy couches… but that is neither here nor there.

I took the idea of an olive tapenade, and turned it tomato side. With olives, of course.

What you are left with could be eaten as a side, a salad, set atop fish, chicken, or steak, but it makes the perfect grilled accompaniment. Especially since i throw some of the tomatoes and all of the lemon on the grill before combining.

Ingredients:

2 roma tomatoes, grilled

1 roma tomato, diced

juice of 1 lemon, halved and grilled

6.7 oz steamed artichoke hearts, rough chopped

15 castlevetrano olives, pittled and chopped

2 Tbsp minced dill

2 Tbsp minced italian parsley

4 Tbsp chopped red onion

2 Tbsp evoo

1 Tbsp honey

2 Tbsp red wine vinegar

1 tsp salt

Directions:

Heat half of your grill to high heat.

Halve 2 roma tomatoes, and grill on the indirect heat side of the grill. You want your tomatoes to remain firm, but to have char marks on all sides.

Grill lemon halves the same way

In a large bowl, add all ingredients and toss until combined.