Olive and Tomato Salsa

  • Yield: 16 servings


1 (7-ounce) jar pimiento-stuffed green olives, drained and coarsely chopped
1 (6-ounce) can pitted black olives, drained and coarsely chopped
1large tomato, cored, seeded and coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped
2 garlic cloves, minced
2tablespoons extra virgin olive oil
2teaspoons red wine vinegar
4ounces crumbled feta cheese


  1. Combine olives, tomato, jalapeno, garlic, olive oil and vinegar in a bowl. Toss gently. Cover and refrigerate at least 1 hour.
  2. At serving time, add feta cheese and lightly toss. Serves 16.

Mary Bilke, Eagle River, Wis.

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