extra-virgin olive oil
kosher salt and black pepper
stuffed grape leaves
Feta, broken into large pieces
seedless cucumber, peeled and cut into 1/4-inch half-moons
cherry or grape tomatoes, halved
lemon, cut into wedges
olives, preferably kalamata
- In a blender, puree the olive oil, 1 cup of the basil, and ¼ teaspoon salt until smooth. Set aside.
- Divide the stuffed grape leaves, Feta, cucumber, tomatoes, pepperoncini, lemon, olives, and remaining ½ cup of basil among plates.
- Season the tomatoes and cucumbers with ¼ teaspoon each salt and pepper. Drizzle with the basil oil before serving.