| 2 medium | | tomatoes, diced |
| 2 ribs | | celery, diced |
| ½ - ¾ cup | | black olives - cured or canned, pitted and chopped |
| ½ - ¾ cup | | green olives - cured or canned, pitted and chopped |
| 1 tbsp. | | capers, drained |
| 2 small | | banana peppers, diced |
| 2 - 4 cloves | | garlic, chopped |
| ½ - 1 cup | | fresh basil, chopped |
| 1 tsp. | | mixed dried herbs |
| ¼ tsp. | | black pepper, ground |
| ¼ tsp. | | red pepper flakes |
| 1 tbsp. | | lemon juice |
| 1 tbsp. | | red wine vinegar |
| ½ cup | | extra virgin olive oil |
Variations: |
| ~ | | omit banana pepper and/or red pepper |
| ~ | | bell pepper, diced; substitute for banana pepper |
| ~ | | your choice of fresh or dried herbs; substitute for basil and mixed herbs |
| ~ | | anchovies or sardines |
| ~ | | salt to taste, if needed |