Description
Yield: Approximately 4½–5 cups
Servings: 6 generous or 8 smaller appetizer portions
Preparation: 15 minutes
Chilling: 30–60 minutes
Total: 45–75 minutes
Cooking: None
Ingredients
Scale
- 1 cup drained pitted Kalamata olives
- 1 cup drained pitted green olives
- 1 cup drained whole or sliced pepperoncini
- 6 ounces feta, cut into bite-sized cubes
- ½ cup drained sliced roasted red peppers
- 2 thinly sliced garlic cloves
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon chopped parsley
- ½ teaspoon lemon zest
- Black pepper, to taste
Instructions
- Drain the olives, peppers, and feta. Blot excess moisture and cube the cheese.
- Whisk oil, vinegar, herbs, pepper flakes, zest, and black pepper. Stir in garlic and parsley.
- Toss olives and peppers with most of the dressing in a bowl.
- Gently fold in feta and the remaining dressing.
- Transfer to a roomy 6-cup container or two smaller jars. Cover and refrigerate for 30–60 minutes.
- Gently stir, taste, and serve with a clean utensil. Keep unused portions chilled.