Ingredients

SALSA

1. 3 large plum tomatoes, seeded and finely chopped
2. 1/8 teaspoon kosher salt
3. 1/3 cup Calamata olives (2 ounces), pitted and finely chopped
4. 1 tablespoon finely chopped flat-leaf parsley
5. 1 tablespoon finely chopped red onion
6. 1 tablespoon balsamic vinegar
7. 2 teaspoons fresh lime juice
8. 1 teaspoon hot sauce
9. 1/2 teaspoon minced garlic
10. 1/4 teaspoon dried oregano

QUESADILLAS

1. Eight 6-inch flour tortillas
2. 4 ounces goat cheese, softened
3. 4 small scallions, thinly sliced
4. Freshly ground pepper
5. 2 tablespoons vegetable oil
6. Kosher salt

Directions

1. Make the salsa: In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.
2. Make the quesadillas: Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas. 
3. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 6 wedges. Sprinkle with salt and top each wedge with 1 teaspoon of the salsa. Serve immediately, passing the remaining salsa separately. 
4.  

Make Ahead

The quesadillas can be prepared through Step 2 and refrigerated for up to 1 day.