Marinated Olives Feta and Roasted Red Peppers

1 lbs. Feta cheese, cut into 1/2-inch cubes
1 cup Kalamata olives, pitted
1/2 cup Roasted red peppers, strips
1/2 cup Boyajian Garlic Oil
1 small red onion, diced
1 tablespoon Balsamic Vinegar
2 teaspoons fresh thyme
2 Tablespoons fresh squeezed lemon juice
Salt & fresh ground pepper to taste

Combine feta, peppers and olives in large bowl. Add Boyajian Garlic Oil and toss gently. Add remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 4 hours before serving.

Serve with pita bread, toss with pasta, serve atop chicken or toss with mixed greens.

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