Description
A simple and delicious Greek Tapenade recipe that tastes just like a Greek Salad! Perfect for your next get-together!
Ingredients
Scale
- 1/2 cup kalamata olives, pitted and roughly chopped (I used Mediterranean mix)
- 1 teaspoon extra virgin olive oil, more as needed
- 1/2 teaspoon fresh lemon juice
- pinch of kosher salt, more to taste
- 1/2 cup roma tomatoes, diced
- 1/2 cup feta cheese, crumbled (chop up larger chunks)
- 1 tablespoon garlic, minced
Instructions
- Place olives, olive oil, lemon juice, and pinch of salt in a food processor.
- Pulse a few times – ensure olives are still chunky and not pureed at all.
- Combine olives with tomatoes, feta cheese and garlic and gently fold together.
- Add additional olive oil and/or salt to taste.
- Serve with crostini, crackers, or pita bread and garnish with lemon zest.
Notes
- Dairy-Free: to make this dairy-free use a dairy-free feta cheese.
- Storage: store leftovers (or make ahead) in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 57
- Sugar: 0.9 g
- Sodium: 249.5 mg
- Fat: 4.7 g
- Carbohydrates: 2.2 g
- Protein: 2.1 g
- Cholesterol: 11.1 mg