Ingredients
6 medium leeks (white portion only), halved lengthwise, cleaned1 large tomato, chopped1 small navel orange, peeled, sectioned and chopped2 tablespoons minced fresh parsley2 tablespoons sliced Greek olives1 teaspoon capers, drained1 teaspoon red wine vinegar1 teaspoon olive oil1/2 teaspoon grated orange zest1/2 teaspoon pepperCrumbled feta cheese
Preparation
In a Dutch oven, place steamer basket over 1 in. of water. Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients. Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.
