½ cup chopped pitted kalamata olives ¼ cup chopped tomato 1 tablespoon snipped fresh basil 1 tablespoon bottled roasted red sweet pepper 1 tablespoon chopped green onion 1 tablespoon finely chopped carrot 1 tablespoon finely chopped celery 1 tablespoon olive oil 1 teaspoon snipped fresh parsley 1 teaspoon lemon zest 1 teaspoon balsamic vinegar 2 cloves garlic, minced ⅛ teaspoon salt ⅛ teaspoon dried oregano, crushed ⅛ teaspoon black pepper
