Tangy Olive Salsa

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Tangy Olive Salsa

 

1 cup tomatoes peeled, seeded and diced

1/3 cup fresh parsley

1/4 cup yellow bell pepper chopped

2 tbsps. greek olives pitted

2 tbsps. fresh lime juice

1 1/2 tbsps. capers drained

1 1/2 tbsps. olive oil

1 1/2 tsps. fresh basil chopped

1 tsp. balsamic vinegar

dash or 2 of cayenne pepper

dash black pepper

 

In medium-size bowl combine tomato, parsley, yellow

pepper, olives, lime juice, capers, oil, basil,

vinegar, cayenne and black pepper. Cover and

refrigerate for at least 1 hour to allow flavors to

blend. Serves 8.

 

 

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