Composed Greek Salad

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.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 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

• VINAIGRETTE

• 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

Directions

1. Arrange artichokes, cucumbers, tomatoes and olives in separate sections of platter.
2. Top with thin slices of bell pepper and onion.
3. Whisk oil, vinegar, oregano, lemon juice, and lemon peel in small bowl to blend.
4. Season with salt and pepper to taste.
5. Pour dressing evenly over salad.
6. Sprinkle with Feta cheese.
7. Serve.