Ingredients: ½ cup pitted black olives, drained and coarsely chopped ½ cup California pitted green olives, drained and coarsely chopped 1 small celery stalk, diced 1 medium carrot, diced ¼ cup sweet onion, diced ½ cucumber, peeled, seeded, and diced 1 small green zucchini, unpeeled and diced 1 small yellow squash, unpeeled and diced 12 cherry tomatoes, halved 2 tablespoons chopped fresh parsley 2 tablespoons fresh chives, thinly sliced, or 2 tablespoons dried chives 1 tablespoon finely shredded lemon peel 2 tablespoons freshly squeezed lemon juice 4 tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste

Directions: In a medium bowl combine olives, celery, carrot, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley, and chives. Add lemon peel, lemon juice, and olive oil to bowl; mix well. Season to taste. Note: Can be made in advance and will keep for 7 days in the refrigerator. Serving idea: Serve over grilled chicken breasts. (Recipe from Lindsay Olives) *See more recipes in our sauces, dips & salad dressings collection