This New Orleans favorite has a sweet onion twist. Serve it on crusty Italian bread with lean sliced ham.
1 medium sweet onion, finely chopped (about 2 cups)
3/4 cup pimento stuffed olives, finely chopped
2 tablespoons capers, drained
2 large cloves garlic, finely minced
3/4 cup finely minced celery
2 teaspoons dried oregano
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Mix ingredients together in a large bowl.
Store covered in refrigerator.
Makes about 4 cups.