Recipes

Mediterranean Olive Toss for foodservice

Provided by Joanne Weir, award-winning author and chef

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At a Glance:

Prep Time:

30 minutes

Servings:

24

All the flavors of the Mediterranean come together in a tasty medley. A sun-kissed marriage of tomatoes, garbanzo beans, capers, garlic, herbs and balsamic vinegar…don’t forget the feta!

Ingredients

4 cups Lindsay® Pimiento Stuffed Spanish Manzanilla Olives OR Lindsay® Garlic Stuffed Queen Olives OR Lindsay® Greek Kalamata Pitted Olives, drained, coarsely chopped
24 cherry tomatoes, halved
2 small red bell peppers, diced
1 small red onion, diced
1 (16 oz.) can garbanzo beans, drained and rinsed
1/3 cup drained capers
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1/3 cup chopped fresh basil
4 teaspoons chopped fresh oregano
Salt and freshly ground black pepper
8 oz. feta cheese, coarsely crumbled (1 cup)

Directions:

In a large bowl combine olives, tomatoes, peppers, onion, garbanzo beans and capers. In a medium bowl, whisk together vinegar, olive oil and garlic.  Add to olive mixture with basil and oregano; mix well. Season to taste with salt and pepper. Gently stir in feta cheese.

 

Kitchen Tips:

Do Ahead:  The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator.

Nutrients Per Serving:

Nutrients per serving: Calories: 121 Calories from fat: 83 Total fat: 9g Monounsaturated fat: 6g Cholesterol: 8mg Sodium: 481mg Total carbohydrates: 7g Dietary fiber: 2g Protein: 3g