Mexi-Italian Salsa - cooking recipe

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

Preparation

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.