1 teaspoon olive oil
⅔ cup feta, divided
Sea salt, to taste
2 cloves garlic, minced
3 quartered artichokes, chopped (about ½ cup). I used canned artichokes that were packed in water.
3 roma tomatoes, seeded and diced
20 pitted kalamata olives, sliced into thirds or quarters (about ⅓ cup)
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
Lemony Lentil and Chickpea Salad with Radish and Herbs
Spring Pea and Asparagus Pasta
Red Pepper Martini
Sweet Corn Salad Wraps