Chicken (or fish. or lentils.) with Green Olive, Caper and Orange Salsa Verde

A bright, briny sauce for just about everything...

I want to introduce you to someone life changing. I mean, something. An oh so easy recipe that instantly makes whatever you’re eating more flavorful and vibrant. It’s briny, citrusy, herby, and deeply savory, with all the punchy flavor of something that seems far more complicated than it actually is. All you have to do is throw parsley, olives, capers and an orange in your shopping cart.

It’s my friend, Salsa Verde.

Most people hear “salsa” and immediately picture a Mexican-style dip with tomatoes, but the word salsa just means “sauce.” In Italy, salsa verde (literally “green sauce”) is a briny, herb-packed oil and acid mixture that’s spooned over everything from grilled fish to boiled potatoes. This particular recipe leans a little Italian, a little California, a little Morroccan—something I imagine Ottolenghi would casually toss together, the way he makes everything feel effortless but wildly delicious. (Pssst. If you want it more middle eastern toss in some pomegranate seeds, mint, dill or za’atar…)

Salsa Verde is perfect for winter, when great or varied produce can be scarce, because it leans on simple ingredients. This version, in particular highlights citrus, which thrives in colder months. Combined with pantry staples like olives and capers, it creates a bold, complex flavor that can wake up everything from simply cooked fish or chicken to roasted vegetables or a bowl of grains. It’s the kind of thing that turns a plain dinner into something intentional—like you meant to cook something great instead of just throwing things together.

If you’re on the fence about olives, I’d argue that you’ve been eating the wrong ones. Castelvetrano olives are mild, buttery, and in my experience, even kids like them. If you’re open to giving olives one last chance before banning them from your life, try this recipe with those. If you hate olives you could leave them out and punch up the flavor with minced garlic, chopped gherkins, anchovies, chili flakes…. (You could also add any of those to this recipe.)

If you’re an olive lover you can mix and match olives to find your perfect balance—try blending a mild olive like Castelvetrano or Cerignola with something punchier like Picholine or Kalamata for a more layered flavor. Or, if you don’t want to overthink it, just hit your grocery store’s olive bar and grab a mix of your favorites. A little variety makes the sauce even more complex and interesting.

If you want to take it a step further, you can toss in extra texture and flavor by adding chopped radish, cucumber, fennel, or even pomegranate seeds for a bright pop of sweetness. Chopped dates are another unexpected but delicious addition, bringing a subtle, chewy sweetness that plays beautifully with the briny, citrusy elements. You can take the orange out if you want. Or mix in other soft herbs like cilantro, mint, basil, or dill—any combination works, depending on what you have and the flavor profile you want.

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So, What Do You Put It On?

I’ve spooned this over:

• Pan-seared fish

• Grilled chicken breasts

• Avocado toast

• Steak, lamb or pork

• Roasted vegetables

• Soft scrambled eggs

• A bowl of lentils

• Rice, couscous, farro, or any grain that could use a flavor boost

Once you’ve got the salsa verde made, you don’t have to do much else. You can cook your protein with nothing more than salt and pepper… then let this sauce do all the heavy lifting.

Here it is with avocado toast and a fried egg. This is such a delicious breakfast/brunch/lunch - I would even eat this for dinner:

Here it is spooned over pan seared striped bass:

To make it a meal, you can see how I plated it over simple pan seared fish with sautéed snap peas, baby dutch potatoes, and purple sweet potato. The one on the left has boiled potatoes. In the one on the right, the potatoes have been smashed with some butter and salt:

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