Mediterranean Olive Toss for foodservice

At a Glance:

Prep Time:

30

Makes:

24

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.