Ingredients
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1 (12 ounce) jar marinated artichoke hearts, quartered and drained
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2 large tomatoes, cut in wedges
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1 yellow pepper, sliced in rings
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1 sweet onion, sliced in rings
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1 cup feta cheese, crumbled
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10 tablespoons extra virgin olive oil
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4 1/2 tablespoons white wine vinegar
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1 tablespoon dried oregano
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2 teaspoons lemon peel, grated
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2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
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20 kalamata olives
Instructions
- Arrange artichokes, cucumbers, tomatoes and olives in separate sections of platter.
- Top with thin slices of bell pepper and onion.
- Whisk oil, vinegar, oregano, lemon juice, and lemon peel in small bowl to blend.
- Season with salt and pepper to taste.
- Pour dressing evenly over salad.
- Sprinkle with Feta cheese.
- Serve.