- 3 cups finely diced fresh fennel bulbs (about 2 small)
- 1 cup diced seeded tomatoes
- 1/8 cup chopped pitted Kalamata or other brine-cured black olives
- 1/4 cup chopped fresh basil
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons drained capers, chopped
- 1 tablespoon balsamic vinegar
- Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.