Olives & Peppers on a Pick with Scallion Vinaigrette

Olives & Peppers on a Pick with Scallion Vinaigrette
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper to taste
  • 7 jarred piquillo peppers or 2 jarred roasted red peppers
  • 40 small pitted green olives (from about a 2-½-oz. jar)
  • 1 small scallion, white and light green parts very thinly sliced (to yield 1 tablespoon)
  • 12 oz. feta (creamy feta holds together better than dry, crumbly feta), cut into ½- to ¾-inch cubes (optional)
  • ½ tsp. seeded, minced red serrano chile or jalapeño
  • ½ tsp. chopped fresh thyme leaves
  • + 3 more ingredients
    • 1 lemon
    • ¼ cup extra-virgin olive oil
    • 40 pickled sour cocktail onions (from about two 3-½-fl oz. jars) (optional)

Finely grate enough of the lemon zest to get 1/4 tsp. packed zest. Cut the lemon in half and squeeze to get 2 Tbs. of juice. Put the zest and juice in a small bowl. Whisk in the olive oil, scallion, thyme, chile, and salt and pepper to taste. Let the vinaigrette sit for at least 20 min. (or up to...

View full recipe at Fine Cooking


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