Step 1: Prepare the ingredients

Drain the pepperoncini and olives. Cut the feta into bite-sized cubes, slice the roasted peppers and red onion, and prepare the garlic and parsley.

Step 2: Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning and black pepper, plus the optional red pepper flakes if you like some heat.

Step 3: Layer the jar

Add the olives, pepperoncini, roasted red peppers, red onion and garlic to a clean glass jar.

Step 4: Add the feta

Gently tuck the feta cubes between the vegetables so they remain intact and evenly distributed.

Step 5: Pour in the dressing

Drizzle the dressing over the ingredients. Add the parsley and oregano, then gently toss or rotate the jar to distribute the flavors.

Step 6: Chill

Cover the jar and refrigerate for 1 to 2 hours to let the flavors blend.

Step 7: Serve

Gently stir before serving and spoon onto an antipasto platter with crusty bread, crackers or fresh vegetables.

Recipe Card at a Glance

• Prep time: 15 minutes
• Cook time: 0 minutes
• Chilling time: 1 to 2 hours
• Total time: 1 hour 15 minutes to 2 hours 15 minutes
• Yield: 1 large antipasto jar
• Servings: 4 to 6
• Difficulty: Easy
• Flavor profile: Briny, tangy, creamy, garlicky, herby and savory

Tips for the Best Antipasto Jar

1. Use good-quality ingredients

With so few ingredients, quality shows. Choose firm, flavorful olives, tangy pepperoncini and creamy feta. Block feta packed in brine generally has a better flavor and texture than dry pre-crumbled feta.

2. Drain and dry ingredients well

Excess brine or liquid dilutes the dressing and can make the jar watery. Drain the olives, pepperoncini and roasted peppers thoroughly, and pat the roasted peppers dry with a paper towel.

3. Taste before salting

Olives, pepperoncini and feta are all salty, so the dressing often needs no additional salt. Taste the jar after chilling, then adjust only if needed.

4. Cut the feta into sturdy cubes

Cubes about ¾ inch (2 cm) hold their shape better than small pieces. Handle them gently when stirring so they do not crumble into the dressing.

5. Tame the red onion

If you find raw red onion too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry before adding. This keeps the crunch but softens the bite.

6. Let the flavors meld

One to two hours is enough for the flavors to blend, but the jar tastes even better after several hours. Within the safe storage window described below, the flavors will keep developing.

7. Give it a gentle stir

Oil and vinegar separate. Before serving, rotate the jar or gently stir to redistribute the dressing and herbs.

8. Bring it slightly toward room temperature before serving

Olive oil can thicken and look cloudy when cold. Let the jar sit out for 10 to 15 minutes before serving (not longer) so the oil loosens and the flavors open up. Return leftovers to the refrigerator promptly.

9. Use clean utensils

Always use clean spoons or tongs to take food from the jar. Do not double-dip or use utensils that have touched other foods, since this can introduce bacteria and shorten the jar’s life.

10. Use a clean jar

Wash the jar and lid thoroughly in hot, soapy water and dry them completely before filling.