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Recipe: Antipasto Salsa

Appetizers and Snacks
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.
MsgID: 3122387
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
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