Marinated Greek Olives with Grape Tomatoes and Feta Cheese

Ingredients

For the Olives

• 1/2 lb kalamata olive, drained
• 1/2 lb cracked green olives, drained
• 1/4 lb thassos olive, drained
• 3 tablespoons oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 small red onion, sliced into thin wedges and seperated
• 2 cloves garlic, minced
• 1 medium lemon, juice of
• 1 lemon, zest of
• 3 tablespoons fresh parsley, chopped well
• 1 cup extra virgin olive oil
• 1 teaspoon fresh ground black pepper

For the Feta and Tomatoes

• 2 cups washed grape tomatoes
• 3/4-1 lb feta, cut into 1/2 inch cubes or crumbled into medium chunks
• 6 tablespoons extra virgin olive oil
• 1 lemon, juice of
• 1 teaspoon oregano
• 1/2 teaspoon fresh ground black pepper

Directions

1. 1

   For the Olives- Combine all ingredients in a large resealable freezer bag.

2. 2

   Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.

3. 3

   For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.

4. 4

   Sprinkle with the oregano and pepper, tossing well.

5. 5

   Cover and let stand for 30 minutes at room temp.

6. 6

   Combine the olives with the feta and tomatoes, tossing well.

7. 7

   Serve.