Composed Greek Salad

Composed Greek Salad
Composed Greek Salad
Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes." Donna brought back this version of the classic recipe from a trip to Athens.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 servings
Greek Salad Olive Onion Tomato Appetizer Vegetarian Quick & Easy Feta Artichoke Cucumber Bell Pepper Spring Bon Appétit Atlanta Georgia Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 tablespoon dried oregano
  • 2 teaspoons grated lemon peel
  • 10 tablespoons extra-virgin olive oil
  • Carbohydrate 11 g(4%)
  • Cholesterol 10 mg(3%)
  • Fat 17 g(26%)
  • Fiber 3 g(11%)
  • Protein 4 g(7%)
  • Saturated Fat 4 g(19%)
  • Sodium 179 mg(7%)
  • Calories 200

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

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

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