Mexi-Italian Salsa

Ingredients

• 2.3 ounce olives black drained sliced canned
• 3 tablespoons basil fresh chopped
• 3 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground pepper black
• 0.3 teaspoon penzey's southwest seasoning italian
• 2 tablespoons juice of lemon 
• 6 ounce marinated artichoke hearts drained chopped canned
• 0.5  onion chopped
• 0.3 teaspoon pepper flakes red crushed
• 3  roma tomatoes chopped (plum)
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk

Directions

1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside.
2. 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.