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Mediterranean Salsa

Source of Recipe

adapted from Cooking Light


List of Ingredients

1-1/2 cups chopped seeded tomato
1 cup finely chopped zucchini
1/2 cup finely chopped Roasted Bell Peppers
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt
1 garlic clove, minced


Recipe

Combine all ingredients in a large bowl. Yield: 6 servings (serving size: 1/2 cup).

Note: Store salsa in the refrigerator for up to 2 days.