Salsa italiano

Yield: 6 Servings

Measure Ingredient
1 pounds Tomatoes -- seeded and
Diced
½ cup Chopped red onion
2¼ ounce Sliced ripe olives -- 1 can
6 ounces Marinated artichoke hearts
2 tablespoons Lemon juice
2 Garlic cloves -- finely
Chopped
3 tablespoons Chopped fresh basil
¼ teaspoon Crushed hot red pepper
Flakes
¼ teaspoon Salt
⅛ teaspoon Ground black pepper

In a medium bowl, combine (2 large) tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 Tbsp. artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken.

Posted to MC-Recipe Digest V1 #145 Date: Tue, 9 Jul 1996 14:22:07 -0700 (PDT) From: PatH <phannema@...>

Recipe By : California Tomato Commission (July 1996)

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