This Greek salsa served with toasted pita chips explodes with fresh garden flavors. Make it ahead, cover and place in the refrigerator. It also makes a great salsa for fish, chicken or pork chops.
Place all the ingredients in a large bowl and gently mix.
Make the vinaigrette below and add to the salsa.
Place vinegar, salt and pepper in a small bowl and mix. Whisk in the olive oil slowly to emulsify. Pour over salsa.
Cut each bread in 1/8 wedges. Place on a sheet tray and brush one side of each piece with olive oil.
Broil for 2-3 minutes until golden. Check the bread often, it browns quickly.
Flip the pieces over, and brush with olive oil and add the seeds.
Broil for 1-2 minutes until golden. Serve with the salsa.
This salsa can be made ahead without the vinaigrette. Cover and refrigerate and when ready to serve add the vinaigrette a couple of hours before serving.