MEXI-ITALIAN SALSA

MEXI-ITALIAN SALSA

“This is a mix between salsa and bruschetta, it’s always a hit at parties and picnics.”



3 roma (plum) tomatoes, chopped
½ onion, chopped
1 (2.25-oz.) can sliced black olives, drained
1 (6-oz.) can marinated artichoke hearts, drained and chopped
2 Tbsp. lemon juice
2 cloves garlic, minced
3 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh basil
¼ tsp. crushed red pepper flakes
¼ tsp. Italian seasoning
/4 tsp. ground cumin
3 Tbsp. fresh chopped cilantro
/4 tsp. salt
1/8 tsp. black pepper


Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.


Yield: 10 servings.