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Quick Greek Salad


4 large good tomatoes
1 small cucumber
1 large green pepper
1 small onion
8-10 black olives
1 jar marinated artichoke hearts, drained and liquid reserved
1 tbs. Balsamic vinegar
1/4 cup marinade liquid from artichokes
juice of 1 lemon
1 tsp. fresh chopped oregano
salt and cracked black pepper to taste
1/4 cup feta cheese crumbles as garnish, if desired

Wash all vegetables and drain. Cut tomato, cucumber, green pepper and onion into bite-size chunks placing in large salad bowl. Add olives and artichokes. Add vinegar, artichoke liquid, lemon, oregano, salt and pepper into small lidded jar. Shake vigorously to combine.

Pour dressing over vegetables and toss to mix vegetables until coated. Serve in lettuce leaf lined salad plates. Sprinkle with feta cheese, optional.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.