Ingredients
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2 large Belgian endive (about 2 dozen leaves)
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1/2 cup sliced kalamata olive
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1 cup halved cherry tomatoes or 1 cup grape tomatoes
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1 cup fresh basil leaf, chopped
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1/2 cup crumbled feta cheese
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1 tablespoon extra virgin olive oil
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2 tablespoons balsamic vinegar
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1/4 teaspoon salt
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1 garlic clove, minced
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1/4 teaspoon fresh ground pepper
Instructions
- 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.