Makes | 3 1/2 cups
- 2 cups assorted olives
- 1/2 cup diced fresh mozzarella, feta, or ricotta salata
- 1/2 cup diced pepperoni, salami, prosciutto, or Spanish chorizo
- 1/4 cup chopped fresh herbs
- 1/4 cup high-quality vinaigrette
- Toss everything together and marinate in the refrigerator for at least one hour before serving.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson