Greek Dinner: Composed Greek Salad

from: Bon Appetit, April 2003

Ingredients

1 8 oz. package frozen artichoke hearts, thawed

2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise

2 large tomatoes, cut into wedges

1 yellow bell pepper, sliced into rings

1 sweet onion, sliced into rings

20 Kalamata olives

10 tablespoons extra virgin olive oil

4 ½ tablespoons white wine vinegar

1 tablespoon dried oregano

2 teaspoons grated lemon peel

1 cup (4 oz.) crumbled feta cheese

Directions

Cook artichokes in saucepan of boiling salted water for 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.

The Verdict

Artichoke hearts? Kalamata olives? Feta? Yum, yum, and yum. Greek salads are one of my favorites and this did not disappoint.