I used to think I didn't like olives. I say "used to think" because I never gave them a chance. That's the thing about a picky eater... They seem to think they don't like lots of things - until they try them. I know this because I used to be one. Luckily, or maybe unluckily, (I haven't decided which one yet after a wee-thicker waist-line) I don't have that problem anymore.
We were in Paris a few years ago, and any time you have drinks in Paris, they always seem to put a bowl of olives on the table. At first, I passed them up. But one afternoon I was starving and started eating them. Soon enough, the bowl was empty, and I was asking for more. That's when I fell in love with olives and now I'm addicted to all shapes, colors, and sizes. This salad is a perfect mix of two lovely ingredients with a few subtle hints of flavor that merry the two together perfectly. Plus, it's super low-calorie and healthy!
- 1/4 cup extra virgin olive oil
- 1 garlic clove - peeled and smashed
- 1 tsp fresh oregano - minced
- 1/2 tsp fresh thyme - minced
- 3 pints of various grape or cherry tomatoes - sliced in half
- 1/2 cup Kalamata olives - pitted and sliced in half
- 1/2 cup Castelvetrano olives - pitted and sliced in half
- 1/2 cup black olives - pitted and sliced in half
- 3/4 cup thinly sliced pepperoncini
- 2 lemons - zested
- 3 tsp kosher salt
- 6 oz feta cheese (optional)
1. Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep.
2. In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.
3. When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined. Add the cheese if desired.
*** This is the perfect side dish for fish. Use the extra olive oil-liquid mixture as a sauce for the fish!
CHEERS TO HAPPY EATING!!!