Mediterranean-Inspired Salsa

1 28-oz. can petite diced tomatoes (no salt added or low sodium)

1/2 cup finely diced English cucumber

1/2 cup finely diced kalamata olives

1/4 cup finely diced red onion

1/4 cup minced fresh Italian parsley leaves

1 Tbsp. capers

1 Tbsp. extra-virgin olive oil

1 Tbsp. red wine vinegar

1/2 cup crumbled feta cheese

Pita wedges or pita chips, for serving

1. Start by draining the liquid from the can of diced tomatoes. (Tip: Pour the tomatoes into a strainer and let stand over a bowl to catch the liquid while you prep all the other ingredients for the salsa. Tip 2: Reduce food waste by reserving the liquid for future use in a soup, juice, sauce, or cocktail!)
2. In a large bowl, combine the well-drained tomatoes, finely diced cucumber, olives, red onion, minced parsley, capers, olive oil, and red wine vinegar. Toss until combined. 
3. Gently fold the crumbled feta cheese into the vegetable mixture. 
4. Serve immediately, with fresh pita wedges or pita chips for dipping. Refrigerate leftovers up to 5 days. (Note that the salsa will release a lot of excess liquid the longer it sits.) This salsa also makes a delicious topping for grilled fish or chicken!