Ingredients

• 1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
• 12 Kalamata olives, pitted, sliced
• 1/2 cup extra-virgin olive oil
• 1/2 cup diced roasted red or yellow bell peppers from jar
• 1/4 cup finely chopped red onion
• 3 garlic cloves, minced
• 2 tablespoons drained capers, coarsely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon dried crushed red pepper

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Instructions

1. Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper.