Ingredients
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3 cups cooked rice
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2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped (reserve marinade from artichoke hearts)
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1 large tomatoes, seeded and chopped
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1/2 large cucumber, seeded and chopped
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1 medium red onion, chopped
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1 cup feta cheese, crumbled
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1 (2 ounce) can black olives, sliced (drained)
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1/4 cup fresh parsley, chopped
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1 tablespoon lemon juice, fresh
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1/2 teaspoon oregano, dried
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1/2 teaspoon lemon pepper
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lettuce leaf
Instructions
- Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
- Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.