Greek Tapenade
A simple and delicious Greek Tapenade recipe that tastes just like a Greek Salad! Perfect for your next get-together!
Ingredients
- ½ cup kalamata olives pitted and roughly chopped (I used a Mediterranean mix)
- 1 teaspoon extra virgin olive oil more as needed
- ½ teaspoon fresh lemon juice
- pinch kosher salt more to taste
- ½ cup roma tomatoes diced
- ½ cup feta cheese crumbled (chop up larger chunks)
- 1 tablespoon garlic minced
Serving Suggestions:
- oven baked crostini
- crackers
- pita bread
Instructions
- Pulse: Place ½ cup kalamata olives, 1 teaspoon extra virgin olive oil, ½ teaspoon fresh lemon juice, and a pinch kosher salt in a food processor. Pulse a few times - ensure olives are still chunky and not pureed at all.
- Combine: Mix olive mixture with diced tomatoes, ½ cup feta cheese and 1 tablespoon garlic and gently fold together. Add additional olive oil and/or salt to taste.
- Serve: Enjoy with oven baked crostini, crackers, or pita bread!
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.
- Yield: makes approx. 1 1/2 cups.
Nutrition
Calories: 61kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 319mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 0.2mg
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