Marinated Feta with Roasted Red Peppers, Black Olives, and Thyme

Marinated Feta with Roasted Red Peppers, Black Olives, and Thyme


1 pound feta cheese, diced large (about 16 pieces)
1 cup fresh black Greek olives, pitted
2 roasted bell peppers
1/2 cup extra virgin olive oil
1 small red onion, diced small
1 teaspoon minced garlic
1 tablespoon red wine vinegar
2 tablespoons fresh thyme
Salt and freshly cracked black pepper to taste
8 tablespoons lemon juice (about 2 lemons)
Directions:
In a large bowl, combine the feta, olives and red peppers. Add the olive oil and toss lightly. Add the onion, garlic, vinegar, thyme, salt and pepper and toss again. Squeeze the lemon juice over the mixture and allow it stand 2 to 3 hours in the refrigerator before serving.

Will keep, covered and refrigerated, about 4 days.