Fresh Tomato Olive Salsa

Total time: 10 minutes
   This is just something I like to make and have on hand in the summer.  I serve it with fish, shrimp, chops, pasta or, in this case polenta.  It adds a bit of summer flavor. Use regular tomatoes or cherry, whichever has the best flavor.  It keeps a few days in the fridge - more than three and the olives start losing flavor.

 Ingredients:

• 2 fresh, ripe tomatoes
• 2 tbs fresh oregano
• 1 tbs freshly snipped chives
• 1/3 cup pitted green or Kalamata olives
• 1/2 tsp chili powder
• 1 tbs good olive oil
• 1 tbs Balsamic vinegar
• 1/4 tsp sea salt

 Instructions:

• Roughly chop tomatoes. 
• Cut olives in half. 
• Snip herbs. 
• Put oil, vinegar, chili powder and salt in small bowl, whisk to combine. 
• Add remaining ingredients and stir to combine.