Mediterranean Salsa

Chef Jenn Magrey
Newgate Farms and Four Root Farm veggies

2 cups Negate Farms zucchini, small diced
1 cup Negate Farms yellow squash, small diced
1 cup Four Root Farm red onion, small diced
2-3 ripe Negate Farms tomatoes (any variety and colors are great!), small diced
1 cup minced fresh Four Root Farm basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
2 tablespoons honey
Salt and pepper to taste

Mix everything together, taste for salt and pepper. Add more as needed. Serve with crostini, crackers, tortillas, or on salads or with wraps.