Greek Salad
- SERVES
- 4
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!
What You'll Need
- 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
What to Do
- Combine first 6 ingredients in a large bowl; toss gently, and set aside.
- Drain artichoke hearts, reserving marinade. Add artichoke hearts to tomato mixture.
- Combine reserved marinade, vinegar and pepper; pour over tomato mixture, and toss. Cover and chill 8 hours. Drain; serve on lettuce.