Source: dLife

A classic antipasto salad made into a delicious salsa.

Servings

0.5
0 1/2 lb  fresh tomatoes 1.0
1 cup  chopped zucchini 0.5
0 1/2 cup  canned artichokes hearts, drained 0.5
0 1/2 cup  fresh basil 3.0
3 oz  roasted red peppers with brine 0.25
0 1/4 cup  minced onion 3.0
3 each  pitted calamata olives 1.0
1 tbsp  balsamic vinegar 2.0
2 tsp  olive oil

1. In a medium bowl, mix all ingredients.
2. Cover and refrigerate until chilled.