Fresh-from-the-Garden Olive Toss

Ingredients You Need

• 1 cup Lindsay® Black Ripe Pitted Olives, coarsely chopped

• 1/2 cup Lindsay® Crafted Green Ripe Olives, drained, coarsely chopped

• 2 celery stalks, diced

• 2 medium carrots, diced

• 1 small Maui, Vadalia or other sweet onion, diced

• 1 small cucumber, peeled, seeded, and diced

• 2 small green zucchini squash, diced

• 2 small yellow squash, diced

• 24 cherry tomatoes, halved

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh chives

• 1/2 cup extra virgin olive oil

• 1/4 cup freshly squeezed lemon juice

• 2 tablespoons finely shredded lemon peel

• Salt and freshly ground black pepper to taste

Cooking Directions

1. In a large bowl, combine olives, celery, carrots, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.

2. Add oil, lemon juice and lemon peel to bowl; mix well.

3. Season to taste with salt and pepper.