Ingredients
  • 1 1/2 cup cucumber, minced
  • 1 cup pepperoncini peppers, chopped
  • 1/3 cup scallion, thinly sliced
  • 1/3 cup black olives
  • 3/4 cup feta, crumbled (about 2 3/4 ounces)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, ground
  • 3 tablespoons olive oil, extra-virgin
  • 2 tablespoons red wine vinegar
  • 4 heads Belgian endive, separated into spears
Preparation

In a medium bowl, combine all ingredients except for the endive. Spoon the mixture onto each endive spear. Arrange on a platter and serve.