Photo: Ralph Anderson; Styling: Buffy Hargett
Make this salsa up to one day ahead, but stir in the feta just before serving.
Makes 2 cups
4 plum tomatoes, chopped
1/2 small red onion, finely chopped
12 kalamata olives, pitted and chopped
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons drained capers
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup crumbled feta cheese (optional)
1. Stir together first 10 ingredients, and, if desired, feta cheese, in a medium bowl. Cover and chill until ready to serve.