Serves 4

·         2 roasted red bell peppers

·         1 pound feta cheese, cut into cubes

·         1 cup fresh black Greek olives, pitted

·         1 small red onion, diced (any sweet onion like Vidalia or Maui will also work)

·         3 cloves minced garlic

·         1 TB balsamic vinegar

·         2 TB olive oil

·         2 tsp fresh thyme

·         salt and freshly ground black pepper

·         lemon juice

Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.