Mediterranean platter of black olives, sun-dried tomatoes, feta, and herbs, ideal for easy and vibrant appetizers.
# What You Need:
→ Olives & Tomatoes
01 - 1 1/2 cups pitted black olives (Kalamata or Niçoise)
02 - 3/4 cup sun-dried tomatoes in olive oil, drained and halved
→ Cheese & Accompaniments
03 - 5 oz feta cheese, cubed
04 - 1/2 cup marinated artichoke hearts, quartered
05 - 1/2 cup roasted red peppers, sliced
→ Garnishes & Extras
06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp fresh oregano or basil leaves, torn
08 - 1 tsp lemon zest
09 - Freshly ground black pepper, to taste
10 - 1 baguette or gluten-free crackers, sliced (for serving)
# How to Make It:
01 - Spread the pitted black olives and halved sun-dried tomatoes evenly on a large serving platter.
02 - Place the cubed feta, quartered artichoke hearts, and sliced roasted red peppers in grouped sections for visual appeal.
03 - Evenly pour the extra-virgin olive oil over all ingredients on the platter.
04 - Sprinkle fresh torn oregano or basil leaves and lemon zest over the top.
05 - Lightly season with freshly ground black pepper according to taste.
06 - Accompany with sliced baguette or gluten-free crackers on the side.
