This salsa is lovely - fresh summer vegetables at their best. A great salty pop from the capers; I would also chop kalamata olives very finely next time and add to the mix. It's delicious on bruschetta, but also as a stuffing over a baked potato, or spooned over baked tofu. Add more basil and parsley though!
this link is to an external site that may or may not meet accessibility guidelines.