TOMATO AND OLIVE SALSA

Makes: about 2 cups (500 mL) 1 ½ cups (375 mL) diced seeded Roma tomatoes 1/3 cup (80 mL) chopped pitted Kalamata olives ¼ cup (60 mL) slivered fresh basil ¼ cup (60 mL) olive oil 2 tbsp (30 mL) drained capers 2 tbsp (30 mL) chopped green onion 2 cloves garlic, finely chopped ¼ tsp (1 mL) freshly ground pepper Combine all ingredients in a bowl. Refrigerate for up to 4 hours.