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CREATED Sep 20, 2006

Ann Cox/Kroger

2 (11-oz) jars kalamata pitted olives, drained
1 (11-oz) jar sundried tomatoes, packed in olive oil with spices, drained, reserving oil
2 T capers
2 T fresh lemon juice
2 T red wine vinegar
½ c crumbled feta cheese

Place olives in food processor and pulse to chop coarsely; remove olives and place in medium size bowl.  Place tomatoes in food processor and finely chop; remove and add to olives.  Stir in reserved olive oil from tomatoes, capers, lemon juice and red wine vinegar.  Sprinkle with feta cheese.  Serve with toasted pita bread or pita chips.  

Yields 4 cups

**May also serve on toasted French bread slices as bruschetta topping or on top of broiled or grilled seafood or chicken, brushed with olive oil and sprinkled with Greek seasoning.