mediterranean salsa

1 (14.5 oz) can diced tomatoes
6 oz organic kalamata olives, pitted and diced
2 green onions (tops only), thinly sliced
3 tbsp chopped fresh basil
1 tbsp 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 and chop to a 1/4-inch dice. Combine all ingredients except feta. Gently stir in feta cheese.

Serve with hearth-baked bread.

Makes 2 cups
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