1 cup loosely packed fresh basil leaves, plus 6 sprigs
1/4 teaspoon salt, plus more to taste
1/2 pound chunk Feta cheese
2 14-ounce cans stuffed grape leaves
1 medium seedless cucumber, peeled and cut into bite-size chunks
1 8-ounce package cherry or grape tomatoes, halved
3/4 cup black olives (such as Kalamata)
1 12-ounce jar pepperoncini, drained
1 lemon, quartered and seeded
Freshly ground black pepper
How to Make It
To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside. Divide the Feta, stuffed grape leaves, cucumber, tomatoes, olives, pepperoncini, and the basil sprigs among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.