Ingredients
Tapenade:
- 3 cloves garlic
- 1 1/2 cups pitted olives (check for pits)
- 3 tbsp capers
- 1/4 cup extra virgin olive oil
- 1 lemon juice
Salad:
- 28 ounces can small white beans, rinsed and drained
- 2 cups cherry tomatoes, cut in half
- 3/4 cup chopped red onion
- small handful fresh dill stems removed and chopped
- 1 cup feta, crumbled
Method
- To make the tapenade: Mince garlic in a food processor. Add rest of tapenade ingredients. Chop for about 30 seconds until everything is the size of capers.
- To make salad: In a large salad bowl, add tapenade and salad ingredients. Mix well with a large spoon. Best if chilled in refrigerator for about an hour.