Roasted Garlic, Tomato and Olive Salsa

• 12 medium-size cloves roasted garlic (see recipe)
• 1 cup nicoise olives, pitted
• 2 medium-size ripe tomatoes, cut into medium dice
• 2 teaspoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 6 tablespoons fresh basil leaves, cut crosswise into thin strips

1. Peel the garlic carefully to keep the cloves whole.
2. Cut them in half lengthwise.
3. In a bowl, toss together the olives, tomatoes and garlic.
4. Mix in the olive oil, vinegar, salt and pepper.
5. Add the basil leaves and toss.
6. Serve over grilled chicken or tuna or toss with cooked pasta.

garlic, nicoise olives, tomatoes, olive oil, red wine vinegar, kosher salt, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/6397 (may not work)