Antipasto Salsa
Source: Cooking Light June 1999
Makes: 6 (1/2 cup) servings

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 olive -- chopped and pitted
1 tablespoon balsamic vinegar
2 teaspoons olive oil

Combine all ingredients in a medium bowl; cover and chill.