Mexi-talian Salsa

Ingredients

• 3 roma (plum) tomatoes, chopped
• 1/2 onion, chopped
• 1 (2.25 ounce) can sliced black olives, drained
• 1 (6 ounce) can marinated artichoke hearts, drained and chopped
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground cumin
• 3 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.

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