1/2 C sun-dried tomatoes (not oil packed), chopped
or 2 medium tomatoes, cored and diced
1/2 C black olives (preferably kalamata), pitted, chopped
1/4 C good balsamic vinegar
1/4 C extra virgin olive oil
1 T garlic minced
2 T fresh oregano leaves (or 1 t dried oregano)
1/2 t sea salt
1/2 t freshly ground black pepper
1 t chopped fresh parsley
Combine all ingredients in small bowl. Leave mixture in a refrigerator to blend the flavors for about an hour.
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