CHEF JANET'S QUICK AND EASY RECIPE FOR
MEDITERRANEAN SALSA
makes two cups

1 1/4 lbs. vine-ripened tomatoes
6 oz. pitted kalamata olives, 1/4-inch dice
2 green onions (tops only), thinly sliced
3 T chopped fresh basil
1 T freshly squeezed lime juice
1/2 tsp. dry whole oregano
1/4 tsp. freshly ground black pepper
4 oz. feta cheese, crumbled

Drain tomatoes well. Chop tomatoes to a 1/4-inch dice. Combine all ingredients except feta. Gently stir in feta cheese.