Ingredients
4cupscherry tomatoes
½cupKalamata olives,thinly sliced
3tbspextra-virgin olive oil
2tbsplemon juice
2tbspoil-packed sun-dried tomatoes,rinsed and chopped
2clovesgarlic,pressed or minced
1tspbalsamic vinegar
4tspground black pepper
6ozfeta cheese,crumbled
1/3cupchopped fresh basil
Toasted crostini,or pita wedges
crusty bread
pita chips,or sturdy crackers
Preparation
Combine the quartered tomatoes and sliced olives on a large serving platter or in a medium-sized serving bowl. Set aside.
In a small bowl, combine the olive oil, lemon juice, sun-dried tomatoes, garlic, vinegar, and pepper. Whisk until blended.
Drizzle all of the mixtures over the tomatoes and olives, and toss to combine.
Sprinkle the crumbled feta and chopped basil over the tomatoes. Gently toss a few times to combine. Serve immediately, with accompaniments of your choice.
This dip is best when fresh since the tomatoes continue to release their juices over time, but leftovers are still good for a day or two.
