Prep 30 mins
Cook 0 mins
This came from an old Bon Appetit, with a beautiful picture. It is easily assembled and quite dramatic looking, especially if arranged on one of the lovely, colorful Greek platters. I frequently add canned dolmatas, if the company would allow.
- 1 (12 ounce) jar marinated artichoke hearts, quartered and drained
- 2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
- 2 large tomatoes, cut in wedges
- 1 yellow pepper, sliced in rings
- 1 sweet onion, sliced in rings
- 20 kalamata olives
- 1 cup feta cheese, crumbled
- 10 tablespoons extra virgin olive oil
- 4 1⁄2 tablespoons white wine vinegar
- 1 tablespoon dried oregano
- 2 teaspoons lemon peel, grated
- 2 teaspoons lemon juice
- Arrange artichokes, cucumbers, tomatoes and olives in separate sections of platter.
- Top with thin slices of bell pepper and onion.
- Whisk oil, vinegar, oregano, lemon juice, and lemon peel in small bowl to blend.
- Season with salt and pepper to taste.
- Pour dressing evenly over salad.
- Sprinkle with Feta cheese.
I loved this. My platter consisted of cucumbers, red peppers, green peppers, cherry tomatoes, black olives, artichokes, red onion. The dressing could've been cut in half.
We love Greek salads, enjoying new versions of this lovely salad had me give this one a try. Makes for a GREAT salad and has been added to my favorites collection.Other than adding a touch of sugar (a personal preference on our part) loved every bite! Looked awesome on a white serving platter - made for great presentation as well as great taste. Thank you Janey for another of your recipes that taste as good as they look.
This was an absolutely delicious Greek salad! I followed the recipe exactly with the addition of adding cooked, peeled shrimp. Even the man of the house, who can be a little negative when presented with such a healthy meal, was thoroughly satisfied. Thanks for posting NurseJaney!!