Antipasto Salsa Recipe


  • 1 c. tomato, diced
  • 1 c. zucchini, diced
  • 1/2 c. artichoke hearts, liquid removed and minced
  • 1/2 c. fresh basil, minced
  • 1/3 c. red bell peppers, bottled, roasted
  • 1/4 c. onion, chopped
  • 2 Tbsp. kalamata olive, minced and pitted
  • 1 Tbsp. balsamic vinegar
  • 2 tsp extra virgin olive oil


Combine All Ingredients In A Medium Bowl; Cover And Chill.

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