Mediterranean Olive Toss

Mediterranean Olive Toss

by Jean Sumner


1 jar (5.75) stuffed olives or 1 jar (6 oz) kalamata olives
12 cherry tomatoes halved
1 small red bell pepper, stemmed seeded and diced
½ red onion diced
1 cup canned garbanzo beans
3 tablespoons drained capers
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 clove garlic
3 tablespoons fresh basil
2 teaspoons fresh oregano
Pepper
Feta cheese

In medium bowl combine olives, tomatoes, peppers, onions, beans and capers. In small bowl whisk together vinegar, olive oil and garlic, Add to olive mixture with basil and oregano, mix well, add feta and gently toss. Keep in refrigerator for 7 days.