Mediterranean Salad with Olives and Capers

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 garlic cloves, minced
3 cups diced seeded plum tomatoes
2 cups chopped fresh fennel (about 1 medium bulb)
1 cup chopped fresh basil
6 green onions, chopped
1/2 cup chopped pitted Kalamata olives
1/4 cup drained capers
3 cucumbers

Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper. Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl and cucumbers. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally. Makes 12 servings.

Source: Epicurious.com

Prepared by: Julieta for the July 2004 meeting