Chopped Mediterranean Salad

Chopped pepperoncini, chopped cucumber, grape tomato halves, Kalamata olives, green olives, Nicoise olives, quartered artichoke hearts, thinly sliced red onion, chopped fresh oregano, chopped fresh basil, chopped fresh parsley, fresh lemon juice, and chopped fresh dill, tossed with olive vinaigrette. Salad topped with crumbled Feta cheese.

Ingredients -

2 cups chopped Pepperoncini (pickled Tuscan peppers)
2 cups chopped Cucumber
2 cups Halved Grape or Cherry Tomatoes
1 cup Kalamata Olives, pitted
1 cup Green Olives, pitted
1 cup Nicoise Olives, pitted
1 (14 ounces) can quartered Baby Artichoke Hearts, drained
1/2 cup thinly sliced Red Onion
1 tablespoon chopped Fresh Oregano
1 tablespoon chopped Fresh Basil
1 tablespoon chopped Fresh Parsley
1 tablespoon Fresh Lemon Juice
2 teaspoons chopped Fresh Dill
1/2 cup Olive Vinaigrette
1/2 cup Feta Cheese, crumbled

Preparation:

1. In a large bowl, combine the pepperoncini, cucumber, tomatoes, Kalamata olives, green olives, Nicoise olives, artichoke hearts, red onion, oregano, basil, parsley, lemon juice, dill, and Olive Vinaigrette.

2. Toss carefully to combine.

3. Just before servings, sprinkle feta over the salad.

Salad Making Tips

Kalamata Olives

The most popular Greek olive is the deep purple Kalamata olive, a brined cured olive. The Kalamata is a fully ripe olive before being brined.

Salad Making Tips

Olives

The difference between green and black olives is ripeness. Green olives are picked while they are still immature, black olives are fully ripe when picked.

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