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Greek Salad

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Tangy feta cheese, ripe olives, and marinated artichokes give you a delicious break from boring salads. My secret? Marinating everything but the lettuce in the morning so that I've got a knockout salad for supper!

Serves: 4

Ingredients
  • 2 medium tomatoes, cut into wedges
  • 1 medium zucchini, cut into thin strips
  • 1 medium cucumber, sliced
  • 1 cup pitted ripe olives
  • 1 medium-size purple onion, thinly sliced and separated into rings
  • 3/4 cup feta cheese, crumbled
  • 1 (6-ounce) jar marinated artichoke hearts, undrained
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon freshly ground pepper
  • Lettuce leaves
Instructions
  1. Combine first 6 ingredients in a large bowl; toss gently, and set aside.

  2. Drain artichoke hearts, reserving marinade. Add artichoke hearts to tomato mixture.

  3. Combine reserved marinade, vinegar and pepper; pour over tomato mixture, and toss. Cover and chill 8 hours. Drain; serve on lettuce.




This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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