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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 cup loosely packed fresh basil leaves, plus 6 sprigs |
1/4 teaspoon salt, plus more to taste |
1/2 pound chunk feta cheese |
2 14-ounce cans stuffed grape leaves |
1 medium seedless cucumber, peeled and cut into bite-size chunks |
1 8-ounce package cherry or grape tomatoes, halved |
3/4 cup black olives (such as kalamata) |
1 12-ounce jar pepperoncini, drained |
1 lemon, quartered and seeded |
kosher salt |
freshly ground black pepper |
Directions:
1. To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside.Divide the Feta, stuffed grape leaves, cucumber, tomatoes, olives, pepperoncini, and the basil sprigs among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.
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