Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Greek Salad with Artichoke Hearts
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8 plum tomatoes |
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1 medium cucumber |
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1 large green bell pepper |
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1 small onion |
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2 (6 ounce) jars marinated artichoke heart quarters |
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3 tablespoons lemon juice |
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1-tablespoon balsamic vinegar |
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1 teaspoon chopped fresh oregano |
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½ teaspoon salt |
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½ teaspoon coarsely ground black pepper |
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1-teaspoon sugar (optional) |
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8 to 10 pitted ripe olives |
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¼ cup crumbled feta cheese |
Cut tomatoes into wedges’ cut cucumber into thin slices; cut bell pepper into thin strips; cut onion into slices and separate into rings.
Drain artichoke hearts, reserving ¼ cup marinade.
Whisk together reserved artichoke marinade, next five ingredients, and if desired, sugar, in a large bowl. Add cut vegetables, artichoke hearts, and olives; cover and chill at least 30 minutes. Sprinkle with feta cheese just before serving.
NOTE: This was in a Southern Living, possibly January or February 2002, but I’m not sure which! It did say to serve it over lettuce, but in Greece they did NOT do so, so I didn’t either! It is really a refreshing salad!