Fennel Salsa - cooking recipe

Ingredients

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
2/3 cup chopped kalamata olive (pitted)
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained and chopped
1 tablespoon balsamic vinegar (don't use cider or distilled)

Preparation

Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper.
Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.