Herb and Olive Antipasto
Herb and Olive Antipasto is a delicious Mediterranean-inspired appetizer made with a flavorful combination of olives, capers, sun-dried tomatoes, fresh dill, and mint.
Tossed with olive oil and balsamic vinegar and finished with crumbled feta cheese, this easy antipasto is packed with fresh herbs, rich olive flavor, and a delicious tangy taste.
This easy antipasto is perfect for serving with crusty bread, crackers, or as part of an appetizer platter.
Yield: Serves 4
- 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
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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