Kalamata-Caper Salsa
2 Roma tomatoes, seeded and diced
1/2-cup olive oil
1/2 cup diced red onion
1/4-cup capers
1/4 cup pitted Kalamata olives, chopped
1/4-cup fresh lemon juice
6 basil leaves, chopped

Combine the tomatoes, olive oil, onion, capers, olives, lemon juice and basil in a medium bowl. Serve over seafood or chicken.
Source: Robert Mondavi