Cooking With Cathy: Antipasta Salad
Another tasty treat from Chef Cathy Zeis!
1 cup marinated artichokes
1 cup marinated roasted red peppers
1 cup small black olives, pitted
12 cherry tomatoes, quartered
1 cup feta cheese *sun dried tomato flavor works best
1 small red onion, sliced thin
Pour the marinade out of both the artichokes and roasted red peppers. Now, in a large bowl, mix all ingredients together and toss. Cover and refrigerate for 30 minutes before serving.