Chopped Mediterranean Salad

Chopped Mediterranean Salad
2 cups chopped pepperoncini (pickled
Tuscan peppers)
2 cups chopped cucumber
2 cups halved grape or cherry tomatoes
1 cup kalamata olives, pitted
1 cup green olives, pitted
1 cup nicoise olives, pitted
1 (14 ounce) can quartered baby artichoke
hearts, drained
1/2 cup thiny sliced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 cup Olive Vinaigrette (recipe to follow in next post)
1/2 cup feta cheese, crumbled
In a large bowl, combine the pepperoncini, cucumber, tomatoes, kalamata olives, green olives, nicoise olives, artichoke hearts, red onion, oregano, basil, parsley, lemon juice, dill, and Olive Vinaigrette. Toss carefully to combine. Just before servings, sprinkle feta over the salad.. Makes 8 servings

Olive Vivaigrette (for Chopped Mediterranean Salad)
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
2 tbsp brine-cured kalamata olives,
pitted and roughly chopped
2 tbsp kalamata olive brine
2 tbsp green olives, pitted and
roughly chopped
1 tsp dried Italian seasoning blend
1 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon ground black pepper
In the work bowl of a food processor, combine the white wine vinegar, oil, sherry vinegar, kalamata olives, olive brine, green olives, seasoning blend, sugar, garlic, and pepper. Pulse until smooth. Chill for two hours before using. Makes 3/4 cup