Antipasto Salsa Recipe


  • 1 cup diced tomato
  • 1 cup diced zucchini
  • 1/2 cup chopped drained canned artichoke hearts
  • 1/2 cup chopped fresh basil
  • 1/3 cup diced bottled roasted red bell peppers
  • 1/4 cup minced onion
  • 2 tablespoons chopped pitted kalamata olives
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons olive oil


I Got This Recipe From Cooking Light Several Years Ago, And Make Often. We Make A Meal Of It By Topping Thin Sliced French Bread With Hard Salami, Provolone And The Salsa. Have Added Chopped Hot Cherry Peppers On Occasion. Cook Time Is Chilling Time.

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