Tomato Basil Salsa

After I took over a couple of my husband's flower beds to put in a garden, I realized there are a couple of things that grow exceptionally well in Arizona.  One, of course, is zucchini.  Two others are tomatoes and basil.  They don't do well in the summer heat, but in the spring and the fall, they explode into production.

My husband and I went out to eat one night and got a baked goat cheese with a tomato basil salsa that was more like a bruschetta topping than anything else.  I was just coming off the HCG diet and put together my own Italian style salsa.  
 

Tomato Basil Salsa

2 cups diced tomatoes

½ cup diced onion

½ cup chopped (fresh) basil (if using dried, about 3 Tablespoons)

3 Tablespoons red wine vinegar (no sugar added)

Salt and pepper to taste

Just mix everything together.  It's good in omelets, on meats, (if you're not on a diet, it is great as a bruschetta topping on bread) and on salads.  And, you can also take a slice of soft goat cheese, roll it in almonds, and bake it, then serve the salsa with that (my favorite).   
The longer it sits, the more flavor it obtains. Also, the longer it sits, the more juice accumulates – I use this as a salad dressing or a marinade for chicken.

This salsa is also great on my zucchini frittata (recipe to follow).