Tomato Olive Feta Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

This recipe happenend as a desperate attempt to use the hundreds of little cherry tomatoes I was blessed with this summer,along with the fresh herbs I grow. but it can be quickly put together from store bought produce also. Read more .so dont be intimidated if you dont have a garden. the fresh herbs can be substituted by a good prepared pesto. and of course you can add or delete anything to fit your personal taste.

Ingredients:

grape or cherry tomatoes cut in half

1 can med black olives

1 package 8-10 oz calmata olives/pitted

1 cup green stuffed olives

12 oz feta cheese cut into cubes or crumbled

10-12 oz mozzarella cut into bite size pieces

1/2 small green pepper sliced thin strips

1/2 small red pepper

5 cloves garlic smash and chop

5 green onions chopped or 1 small red onion cut in half slice thin

8-10 basil leaves coursley chopped

sm bunch parsley coursley chopped

1/2 cup red wine vinegar (ive used cider vinegar)

1 cup extra virgin olive oil (or your preference)

kosher salt - to taste

cracked black pepper - to taste

red pepper flakes - to taste

you can substitute a good pesto ( like classicos basil pesto and spread ) for the fresh basil and parsley.

this is usually above the spaghetti sauces in most large groceries.

Directions:

1. Put all into a storage bowl with a tight lid so that you can turn upside down without leaks.
2. I prepare this ahead of time and allow to set out at room temp and turn over everytime I walk by.
3. If this bothers you ,you may refrigerate but ive found the flavors marry a lot better at room temp.

By RecipeOfHealth.com