Greek Salsa

There are so many ways to use this Greek salsa. In addition to serving on a sliced baguette as an appetizer, this salsa is great on fish, chicken, or with pasta.

• 1 28 oz can diced tomatoes, drained
• 1/3 cup coarsely chopped fresh basil
• ½ cup chopped sweet onion
• 1 clove minced garlic
• 20 Kalamata olives, pitted and chopped coarsely
• ½ cup crumbled feta cheese
• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon Cavender’s Greek seasoning
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 baguette, sliced

Combine all ingredients except bread. Refrigerate for 2 hours or overnight. Serve with sliced baguette.