Roasted Peppers with Marinated Feta and Greek Olives
Serves 8 as an appetizer
Time 5 hr 25 min
Although the roasted bell peppers and feta cheese get tastier over time, skip the marinating step and serve this appetizer immediately if you're in a pinch, with wedges of toasted pita bread on the side.
Special Diets:
Ingredients
- 2 roasted red bell peppers
- 1 pound feta cheese, cut into cubes
- 1 cup Greek black olives, pitted
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Lemon juice, to taste
Method
Combine peppers, feta and olives in a large bowl.
Add olive oil and toss gently.
Add onion, garlic, vinegar, thyme, salt, pepper, and lemon juice, tossing gently to combine.
Adjust seasonings, cover and refrigerate at least 5 hours before serving.
Nutritional Info:
Per serving: 210 calories (150 from fat), 17g total fat, 9g saturated fat, 50mg cholesterol, 870mg sodium, 6g carbohydrates (1g dietary fiber, 3g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 roasted red bell peppers
- 1 pound feta cheese, cut into cubes
- 1 cup Greek black olives, pitted
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Lemon juice, to taste