Olives & Peppers On A Pick With Scallion Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
539
FAT
60%
CHOL
19%
SOD
42%

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Ingredients for 8 servings

1 small scallion, white and light green parts very thinly sliced (to yield 1 tablespoon)

7 jarred piquillo peppers or 2 jarred roasted red peppers

1/2 tsp. seeded, minced red serrano chile or jalapeño

40 small pitted green olives (from about a 2-1/2-oz. jar)

1/2 tsp. chopped fresh thyme leaves

Kosher salt and freshly ground black pepper to taste

12 oz. feta (creamy feta holds together better than dry, crumbly feta), cut into 1/2- to 3/4-inch cubes (optional)

40 pickled sour cocktail onions (from about two 3-1/2-fl oz. jars) (optional)

1 lemon

1/4 cup extra-virgin olive oil

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