2 lg. tomatoes, chopped (2 cups)
1 small onion, chopped (1/4 cup)
1/3 cup finely chopped green bell pepper
1/3 cup chopped ripe olives
2 Tbsp. red wine vinegar
1 Tbsp. olive or vegetable oil
2 Tbsp. chopped fresh basil leaves
2 cloves garlic, finely chopped
Mix all ingredients in nonmetal bowl. Cover and refrigerate at least 1 hour to blend flavors.
For a change of pace, serve this fresh Italian version of salsa with toasted French or Italian bread slices.
Nutrient Analysis: Per serving: 1/4 cup
Prot: 2.0 gm
Sat. fat: 0