INGREDIENTS
1/2 cup
Grape tomatoes
12
Mint, leaves
1 tsp
Oregano, fresh
3
Zucchini, medium-sized
1
jar 1 cup oil-cured italian pitted black olives, oil-cured
1/4 cup
Capers
3 tbsp
White balsamic vinegar
2 tsp
Black pepper, freshly ground
1 tsp
Celery salt
1 tsp
Celery seed
1/2 tsp
Red pepper flakes
3/4 cup
Olive oil, good quality extra virgin
1
Italian bread
1/4 cup
Romano cheese, grated