Jeanie's Tomato Salsa

Jeanie's Tomato Salsa
Yield: 3 cups Prep 15 mins Chill At least 2 hrs

Ingredients

  • 1 container (10 ounces) grape tomatoes (about 2 cups), quartered
  • 1/2 jar (5.75 ounces) pimento-stuffed green olives, chopped
  • 1 large rib celery, chopped
  • 10 pitted black olives, chopped
  • 6 Kalamata olives, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped, seeded hot cherry peppers (about 4 peppers)
  • 3 tablespoons olive oil
  • 2 tablespoons dried parsley flakes
  • 1 bag (16 ounces) sliced toasted panini

Make It

1. Stir salsa ingredients together in a large bowl. Cover and refrigerate for at least 2 hours before serving on panini.