Antipasto Salsa

Antipasto Salsa
Photo by www.myrecipes.com

Ingredients

  • ½ cup chopped drained canned artichoke hearts
  • 1/3 cup diced bottled roasted red bell peppers
  • ¼ cup minced onion
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped pitted kalamata olives
  • 2 teaspoons olive oil
  • ½ cup chopped fresh basil
  • + 2 more ingredients
    • 1 cup diced tomato
    • 1 cup diced zucchini

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

View full recipe at My Recipes

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