Peach, Tomato and Olive Salsa
2 medium peaches, chopped12 ounces tomatoes, chopped¼ cup Kalamata olives, pitted and chopped¼ cup fresh basil, chopped1 tablespoon balsamic vinegar1 tablespoon extra-virgin olive oil¼ teaspoon salt (or to taste)1/8 teaspoon black pepperCombine all ingredients in a bowl and allow to sit at room temperature 10 to 15 minutes before serving.Great over pork chops, steak or grilled tuna.
