A Mediterranean platter featuring black olives, sun-dried tomatoes, feta, and fresh herbs.
# What You Need:
→ Olives & Tomatoes
01 - 1 ½ cups pitted black olives (Kalamata or Niçoise)
02 - ¾ cup sun-dried tomatoes in olive oil, drained and halved
→ Cheese & Accompaniments
03 - 5 oz feta cheese, cubed
04 - ½ cup marinated artichoke hearts, quartered
05 - ½ cup roasted red peppers, sliced
→ Garnishes & Extras
06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp fresh oregano or basil leaves, torn
08 - 1 tsp lemon zest
09 - Freshly ground black pepper, to taste
10 - 1 baguette or gluten-free crackers, sliced (for serving)
# How To Make:
01 - Spread the pitted black olives and halved sun-dried tomatoes evenly on a large serving platter.
02 - Place the cubed feta cheese, quartered artichoke hearts, and sliced roasted red peppers in separate groups for visual appeal.
03 - Evenly drizzle extra-virgin olive oil over the assembled ingredients to enhance flavor.
04 - Sprinkle torn fresh oregano or basil leaves and lemon zest across the platter.
05 - Lightly season the platter with freshly ground black pepper to taste.
06 - Present the platter alongside sliced baguette or gluten-free crackers.
