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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I got this recipe from Cooking Light several years ago, and make often. We make a meal of it by topping thin sliced French bread with hard salami, provolone and the salsa. Have added chopped hot cherry peppers on occasion. Read more . Cook time is chilling time. Ingredients:
1 cup diced tomato |
1 cup diced zucchini |
1/2 cup chopped drained canned artichoke hearts |
1/2 cup chopped fresh basil |
1/3 cup diced bottled roasted red bell peppers |
1/4 cup minced onion |
2 tablespoons chopped pitted kalamata olives |
1 tablespoon balsamic vinegar |
2 teaspoons olive oil |
Directions:
1. Combine all ingredients in a medium bowl; cover and chill.
2. Makes about 3 cups.
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