Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives, pitted and sliced
- 1/2 cup Cento Sliced Pepperoncini, drained
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz)
- 1/2 cup Cherry Tomatoes, halved
- 1/4 cup Red Onion, sliced
- 1/2 cup Cucumber, roughly chopped
- 2 cloves Garlic, minced
- 1 tsp Cento Oregano
- 1/2 cup Feta Cheese, crumbled
- 2 tsp Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Combine artichoke hearts, cherry tomatoes, onions, cucumbers, pepperoncini, and Greek olives in a bowl. Add minced garlic, salt, pepper, and dried oregano, then drizzle with olive oil. Spoon over hummus, sprinkle with feta and parsley, and serve with pita bread, crackers, or vegetables. Serves 6-8.
