Olive And Tomato Salsa - cooking recipe

Ingredients

5.25 oz mixed pitted olives
1 tbsp baby capers
1 lb mixed cherry tomatoes, halved
1/4 cup fresh flat-leaf parsley, shredded
2 tbsp fresh oregano, finely chopped
2 tsp Dijon mustard
2 tbsp vegetable or olive oil
1 tbsp lemon juice
2 cloves garlic, minced
None None toasted bread, to serve

Preparation

Combine olives, capers, tomatoes, parsley and oregano. Whisk together mustard, oil, lemon juice and garlic then toss with olive mixture. Serve with bread.