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Mediterranean Olive Toss

At a Glance:

Prep Time: 30 minutes
Makes: 10


1 (5.75 oz.) jar Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, drained, coarsely chopped or
1 (4.5 oz.) jar Lindsay® Garlic Stuffed Queen Olives or 1 (6 oz.) jar Lindsay® Greek Kalamata Pitted Olives
12 cherry tomatoes, halved
1 small red bell pepper, stemmed, seeded, and diced
1/2 red onion, peeled, and diced
1 cup canned garbanzo beans, drained and rinsed (about 5 oz.)
3 tablespoons drained capers
2 tablespoons balsamic vinegar or red wine vinegar
4 tablespoons extra virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
Salt and freshly ground black pepper to taste
4 oz. feta cheese, coarsely crumbled


In a medium bowl combine the olives, tomatoes, peppers, onions, garbanzo beans and capers.

In a small bowl, whisk together the vinegar, olive oil and garlic. Add to olive mixture with basil and oregano; mix well. Season to taste with salt and pepper. Add the feta and very gently toss together.

Makes approximately 5 cups
Serving size: 1/2 cup

Kitchen Tips:

Do Ahead: The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator.

Nutrition Information:

Nutrients Per Serving:
Calories: 147
Calories from fat: 99
Total fat: 11g
Monounsaturated fat: 6g
Cholesterol: 10mg
Sodium: 588mg
Total carbohydrates: 8g
Dietary fiber: 2g
Protein: 4g