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Fennel Salsa

• Ingredients

  • 3 cups finely diced fresh fennel bulbs (about 2 small)
  • 1 cup diced seeded tomatoes
  • 1/8 cup chopped brine-cured black olives
  • 1/4 cup chopped fresh basil
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons capers, drained and chopped
  • 1 tablespoon balsamic vinegar

• Directions

  1. Combine all ingredients in large bowl; toss to blend.
  2. Season to taste with salt and pepper.
  3. Cover and refrigerate at least 2 hours or up to 24 hours, tossing occasionally.
  • Yields: about 4 cups

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