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.
Clementine French 75
Erin’s Spring Panzanella with Fresh Peas and Fennel
Chopped Kale Salad with Edamame, Carrot and Avocado
Simple Greek Avocado Sandwich