Marinated Greek Olives with Grape Tomatoes and Feta Cheese

Name: Marinated Greek Olives with Grape Tomatoes and Feta Cheese
Prep time: 15 min
Cook time: 24 h
Total time: 24 h 15 min
Yield: 8-12 serving(s)
Ingredients: 1/2 lb kalamata olive, drained; 1/2 lb cracked green olives, drained; 1/4 lb thassos olive, drained; 3 tablespoons oregano; 1/4 teaspoon crushed red pepper flakes; 1 small red onion, sliced into thin wedges and seperated; 2 cloves garlic, minced; 1 medium lemon, juice of; 1 lemon, zest of; 3 tablespoons fresh parsley, chopped well; 1 cup extra virgin olive oil; 1 teaspoon fresh ground black pepper; 2 cups washed grape tomatoes; 3/4-1 lb feta, cut into 1/2 inch cubes or crumbled into medium chunks; 6 tablespoons extra virgin olive oil; 1 lemon, juice of; 1 teaspoon oregano; 1/2 teaspoon fresh ground black pepper

Submitted by Diana Adcock

"I LOVE this recipe-great for cocktail parties or a super appy for your Greek Dinner. Cook time reflects the marinating time."

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Ready In:: 24hrs 15mins
Ingredients:: 18
Serves:: 8-12

ingredients

For the Olives
¹⁄₂ lb kalamata olive, drained
¹⁄₂ lb cracked green olives, drained
¹⁄₄ lb thassos olive, drained
3 tablespoons oregano
¹⁄₄ teaspoon crushed red pepper flakes
1 small red onion, sliced into thin wedges and seperated
2 cloves garlic, minced
1 medium lemon, juice of
1 lemon, zest of
3 tablespoons fresh parsley, chopped well
1 cup extra virgin olive oil
1 teaspoon fresh ground black pepper
For the Feta and Tomatoes
2 cups washed grape tomatoes
³⁄₄ - 1 lb feta, cut into 1/2 inch cubes or crumbled into medium chunks
6 tablespoons extra virgin olive oil
1 lemon, juice of
1 teaspoon oregano
¹⁄₂ teaspoon fresh ground black pepper

directions

For the Olives- Combine all ingredients in a large resealable freezer bag.
Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
Sprinkle with the oregano and pepper, tossing well.
Cover and let stand for 30 minutes at room temp.
Combine the olives with the feta and tomatoes, tossing well.
Serve.

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Reviews

This is really a fantastic recipe, it went over really well with my visitors, had to print out an extra two copies. I marinated for 1-1/2 days and they were perfect. I really loved the lemon that came through in the flavours. I used 1lb of Feta which I crumbled and used yellow grape tomatoes. This will be a very popular recipe that I will use again and again.

Latchy
Very tasty! I will make again!

Kenedra
Used the kalamata, can of whole black olives and some jarred green olives with pimentoes. A belgian feta which I didn't care for and which was was too soft so the overall appearance of dish wasn't as appealing as I thought it was going to be. But the flavor was great.

karen in tbay