Marinated Olives with Feta and Cherry Tomatoes
Marinated Olives with Feta and Cherry Tomatoes is a quick and simple side salad or an appetizer with crusty bread. Kalamata and Castelvetrano Olives are tossed with cherry tomatoes and crumbled feta in a light vinaigrette with fresh basil! It's the perfect addition to lots of occasions any time of year and ready in 10 minutes!
Servings: 6
Calories: 98kcal
Ingredients
- 2 cups cherry tomatoes
- ½ cup kalamata olives
- ½ cup green olives Castelvetrano
- ½ cup feta cheese crumbled
- 1 Tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ⅛ teaspoon kosher salt
- 4 grinds fresh black pepper
- 1 Tablespoon fresh basil or other herbs
Instructions
- Add all ingredients to a bowl and mix.
- Can be served right away or can sit on the counter up to an hour.
Notes
- Serve as a salad alongside any summer meal, Italian pasta or main course, or as an appetizer like bruschetta with baguette or crostini.
- To Make Crostini - Toss baguette slices on a large sheet pan with a good drizzle of olive oil and a pinch of garlic powder and dried oregano. Bake at 400°F for about 10 minutes, flip slices about halfway through.
- Olives - Kalamata and Castelvatrano Olives both come in a jar, make sure to buy them pitted.
- Feta Cheese - Buy feta in a block that comes in a tub of brine and crumble it yourself for the best flavor.
- Don't Refrigerate Tomatoes - The tomatoes in this dish are best if they aren't refrigerated. The dish can be made up quickly and can marinate on the counter a few minutes or up to an hour.
Nutrition
Calories: 98kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 548mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 1mg