composed greek salad

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

From Bon Appetit, April 2003.

yield 8 -10
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For composed greek salad

  • 8 oz
    frozen artichoke hearts, thawed
  • 2 lg
    cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
  • 2 lg
    tomatoes, cut into wedges
  • 1
    yellow bell pepper, sliced into rings
  • 1
    sweet onion, sliced into rings
  • 20
    kalamata olives
  • 10 Tbsp
    extra virgin olive oil
  • 4 1/2 Tbsp
    white wine vinegar
  • 1 Tbsp
    dried oregano
  • 2 tsp
    grated lemon peel
  • 1 c
    crumbled feta cheese (about 4 ounces)

How To Make composed greek salad

  • 1
    Cook artichokes in saucepan of boiling salted water 2 minutes. Drain and cool.
  • 2
    Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter.
  • 3
    Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.
  • 4
    Pour dressing evenly over salad; sprinkle with feta cheese and serve.

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