Didn’t I tell you that I am all for most anything involving plants and a mediterranean flair?
This dish will surely give your taste buds a one-two punch but totally in a good way!
Enjoy over pasta, in a pita or a la carte.
Ingredients
¾ cups Sliced Black Olives
⅔ cup Artichoke Hearts, chopped
½ cup Sun-Dried Tomatoes, chopped (*Be sure to look for “sulfite-free.” Drain if using oil-packed)
1 Roasted Red Pepper, chopped (about ¾ cup)
1 tsp Dried Basil or 2 tsp chopped Fresh Basil
1-2 tbsp Red or White Wine Vinegar
3 tbsp quality Extra Virgin Olive Oil
¼ tsp Sea Salt, or to taste
Fresh Cracked Black Pepper, to taste
Instructions
Thoroughly mix together all ingredients. To serve hot, simmer gently of medium heat approx.. 5 minutes or until hot. To serve cold, allow to set 15 minutes for flavors to meld or refrigerate up to 4 days.
Serving Suggestions:
Enjoy as is, serve over orzo, atop a bed of greens or stuffed in a wrap or pita with spinach or Romaine.
