Mexi-Italian Salsa

3 roma (plum) tomatoes, chopped

½ onion, chopped

1 (2.25 ounce) can sliced black olives, drained

1 (6 ounce) can marinated artichoke hearts, drained and chopped

2 tablespoons lemon juice

2 cloves garlic, minced

3 tablespoons chopped fresh basil

¼ teaspoon crushed red pepper flakes

¼ teaspoon Italian seasoning

¼ teaspoon ground cumin

3 tablespoons chopped fresh cilantro

¼ teaspoon salt

⅛ teaspoon ground black pepper

Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.