Dinner with a great friend and her family always produces such amazing taste delights. Created by one of our clients as a topping for broiled fish, this salsa could be a spread or served on its own as a cold salad.
Makes about 2 cups
3 Cups roma tomatoes
¼ Cup red onion, minced
½ Cup roasted red or yellow peppers, chopped
12 pitted and sliced Kalamata olives
½ Cup sundried tomatoes in oil, sliced
6 Tbs extra virgin olive oil
1 Tbs finely chopped oregano
1 Tbs finely chopped flat-leaf parsley
1 Tbs minced garlic
2 Tbs rinsed and drained capers, chopped
2 Tbs fresh lemon juice
½ tsp dried chili flakes
Mix all ingredients in a bowl. If using for a dip, refrigerate before serving.