• ½ cup pitted kalamata olives, cut in half (60 g)

• ½ cup orzo, cooked according to package directions and cooled (80 g)

• ¼ cup parsley, roughly chopped (12 g)

• 1 cup grape tomato halves (140 g)

• 2 Tbsp finely diced red onion (10 g)

• ¼ cup drained, pickled pepperoncini (35 g)

• ¼ cup Riviera Vinaigrette

• Feta cheese for garnish

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• Measure the ingredients into a clean jar with a leakproof lid.  
• Shake to blend well.
• 1 Tbsp Riviera Herbs
• ½ cup white vinegar
• ½ cup olive oil
• 1 tsp salt
• 2 tsp sugar
• 1 tsp espelette (or chili flake to taste)
• 1 tsp granulated garlic
• 1 tsp granulated onion