Ingredients:

-1 container (10 ounces) grape tomatoes, quartered
-1/2 jar (5.75 ounces) pimento-stuffed green olives, chopped
-1 large rib celery, chopped
-10 pitted black olives, chopped
-2 cloves garlic, chopped
-1/2 cup chopped, seeded hot cherry peppers
-3 tablespoons olive oil
-2 tablespoons dried parsley flakes
-1 bag (16 ounces) sliced toasted panini

1. Stir salsa ingredients together in a large bowl
2. Cover and refrigerate for at least 2 hours before serving on panini