Prep 15 mins
Cook 1 hr
Xakk still loves Liz, but he is not so keen on onions, so this recipe features canned artichoke hearts instead. The salad keeps well and will make several meals for two lovers, but the recipe can be expanded to serve a crowd.
- 1⁄2 cup artichoke heart, drained
- 8 ounces black olives, pitted (about half a can)
- 1 cup celery, diced
- 1 cup cucumber, peeled and diced
- 1⁄2 cup feta cheese, crumbled
- 1⁄2 cup roma tomato, diced
- 1 teaspoon black pepper
- 1⁄4 cup lemon juice
- 1⁄2 cup olive oil
- 1⁄4 cup vinegar
- Mix, chill for one hour, serve.
While I like the idea of this salad, I think something else is needed. The combo of veggies is great, but the olive oil, vinegar and lemon juice just comes across as sour, with no balance. I did toss in a garlic clove, but that didn't help too much. I may at some time tinker with adding some herbs to the dressing.
Bill, you done outdid yourself again! I work with Bill, and he brought this to our company picnic. It was wonderful, and not at all sour~ it was a wonderful balance of flavors! The lemon juice provided a wonderful light and clean taste to the finished product. One footnote, when I came online to review this, I was pleasantly surprised to see it was named after one of our supervisors!