Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup loosely packed fresh basil leaves, plus 6 sprigs
• 1/4 teaspoon salt, plus more to taste
• 1/2 pound chunk Feta cheese
• 2 14-ounce cans stuffed grape leaves
• 1 medium seedless cucumber, peeled and cut into bite-size chunks
• 1 8-ounce package cherry or grape tomatoes, halved
• 3/4 cup black olives (such as Kalamata)
• 1 12-ounce jar pepperoncini, drained
• 1 lemon, quartered and seeded
• Kosher salt
• Freshly ground black pepper

Directions

1. To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside.

2. Divide the Feta, stuffed grape leaves, cucumber, tomatoes, olives, pepperoncini, and the basil sprigs among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.

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