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Greek Salad

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

  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.




Notes

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 174
  • Calories from Fat 89
  • Total Fat 9.9g 15 %
  • Saturated Fat 4.8g 24 %
  • Trans Fat 0.0g 0 %
  • Protein 7.4g 15 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 25mg 8 %
  • Sodium 699mg 29 %
  • Total Carbohydrates 16g 5 %
  • Dietary Fiber 3.7g 15 %
  • Sugars 7.0g 0 %

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