Salsa Recipes
Antipasto Salsa
1 cup tomato, diced
1 cup zucchini, diced
1/2 cup artichoke hearts, drained and chopped
1/2 cup fresh basil, chopped
1/3 cup red bell peppers, bottled, roasted
1/4 cup onion, minced
2 tablespoons kalamata olives, chopped and pitted
1 tablespoons balsamic vinegar
2 teaspoons olive oil
Combine all ingredients in a medium bowl; cover and chill.
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