Marinated Greek Olives With Grape Tomatoes And Feta Cheese

• For the Olives
• 1/2 lb kalamata olive, drained
• 1/2 lb cracked green olives, drained
• 1/4 lb thassos olive, drained
• 3 tablespoons oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 small red onion, sliced into thin wedges and seperated
• 2 cloves garlic, minced
• 1 medium lemon, juice of
• 1 lemon, zest of
• 3 tablespoons fresh parsley, chopped well
• 1 cup extra virgin olive oil
• 1 teaspoon fresh ground black pepper
• For the Feta and Tomatoes
• 2 cups washed grape tomatoes
• 3/4 - 1 lb feta, cut into 1/2 inch cubes or crumbled into medium chunks
• 6 tablespoons extra virgin olive oil
• 1 lemon, juice of
• 1 teaspoon oregano
• 1/2 teaspoon fresh ground black pepper

1. For the Olives- Combine all ingredients in a large resealable freezer bag.
2. Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
3. For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
4. Sprinkle with the oregano and pepper, tossing well.
5. Cover and let stand for 30 minutes at room temp.
6. Combine the olives with the feta and tomatoes, tossing well.
7. Serve.

olives, kalamata olive, cracked green olives, thassos olive, oregano, red pepper, red onion, garlic, lemon, lemon, fresh parsley, extra virgin olive oil, fresh ground black pepper, tomatoes, washed grape tomatoes, feta, extra virgin olive oil, lemon, oregano, fresh ground black pepper

Taken from www.food.com/recipe/marinated-greek-olives-with-grape-tomatoes-and-feta-cheese-73987 (may not work)