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Jeanie's Tomato Salsa
2 cups quartered grape tomatoes
1/2 jar 5.75 oz chopped pimento stuffed green olives
1 large chopped rib celery
10 pitted chopped black olives
6 chopped Kalamata olives
2 chopped cloves garlic
1/2 cup chopped, seeded hot cherry peppers
3 tbs oil
2 tbs dried parsley flakes
16 oz bag sliced toasted panini bread
Instructions
Stir salsa ingredients together in a bowl. Cover and refrigerate 2 hours before serving on panini bread. Makes 3 cups.
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