Mediterranean Olive Toss
All the flavors of the Mediterranean come together in this tasty medley. Serve it with pasta, rice, or other vegetables.
1 (5.75 oz.) jar pimiento stuffed Spanish manzanilla olives, drained and coarsely chopped or 1 (4.5 oz.) jar garlic stuffed queen olives or 1 (6 oz.) jar pitted Greek kalamata olives
12 cherry tomatoes, halved
1 small red bell pepper, stemmed, seeded, and diced
½ red onion, peeled, and diced
1 cup cooked garbanzo beans
3 tablespoons drained capers
2 tablespoons balsamic vinegar or red wine vinegar
4 tablespoons extra virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
Salt and freshly ground black pepper to taste
4 ounces feta cheese, coarsely crumbled (about 1 cup)
- In a medium bowl combine the olives, tomatoes, peppers, onions, garbanzo beans, and capers.
- In a small bowl, whisk together the vinegar, olive oil, and garlic and add to the olive mixture along with the basil and oregano; mix well.
- Season to taste with salt and pepper. Add the feta and very gently toss together.
- Note: If you’re using canned beans, drain and rinse them well. You can use the whole can in this recipe if you wish, or save what’s leftover to use within a day or two.