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Categories:
endive olive tomatoes garlic fresh basil leaf Feta cheese extra-virgin olive oil balsamic vinegar salt fresh ground pepper
Viewed: 92 - Published at: 8 years agoIngredients
- 2 large Belgian endive (about 2 dozen leaves)
- 1/2 cup sliced kalamata olive
- 1 cup halved cherry tomatoes or 1 cup grape tomatoes
- 1 garlic clove, minced
- 1 cup fresh basil leaf, chopped
- 1/2 cup crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Method
- Chop, slice and mince above ingredients, combine in a bowl.
- Add olive oil and vinegar, salt and pepper, and mix gently together.
- Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture and serve.
