Herb and Olive Antipasto
Yield: Serves 4
Ingredients:
  • 1 1/2 cups sliced green olives
  • 3/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons capers
  • 2/3 cup sun-dried tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • black pepper, to taste
Instructions:

In a medium bowl, combine the sliced green olives, fresh dill, mint, capers, and chopped sun-dried tomatoes.

Drizzle with olive oil and balsamic vinegar, then add black pepper to taste.

Add the crumbled feta cheese and gently toss until everything is well combined.

Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Serve chilled or at room temperature with crusty bread, crackers, or toasted baguette slices.

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