2 roasted red peppers, peeled, seeded and diced
1/4 cup kalamata olives, pitted and chopped
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons basil chiffonade
Salt and freshly ground black pepper

Combine all ingredients in a small bowl and season with salt and
pepper. Let sit at room temperature for at least 30 minutes before
serving.