Fresh-from-the-garden olive toss

MAKES 10 (½ CUP) SERVINGS

½ cup black ripe pitted olives, drained, coarsely chopped

½ cup green ripe pitted olives, drained, coarsely chopped

1 small celery stalk, diced

1 medium carrot, diced

¼ Maui or other sweet onion, diced

½ cucumber, peeled, seeded, and diced

1 small green zucchini, unpeeled, and diced

1 small yellow squash, unpeeled, and diced

12 cherry tomatoes, halved

2 tablespoons chopped fresh parsley

2 tablespoons fresh chives, thinly sliced (or 2 tablespoons dried chives)

1 tablespoon finely shredded lemon peel

2 tablespoons freshly squeezed lemon juice

4 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

In a medium bowl, combine the vegetables, parsley and chives. Add lemon peel, lemon juice and olive oil to bowl; mix well. Season to taste with salt and pepper.

Note: This can be made up to 2 days in advance. Place in a covered container and refrigerate. Thirty minutes before serving, remove from refrigerator and bring to room temperature. The Toss will keep for 5 days under refrigeration.

Lindsay Olives

Nutrition facts per ½-cup serving: 85 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 1 g protein, 187 mg sodium, 2 g fiber