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Greek Salad by


1 1/2 cup drained marinated chopped artichoke hearts
4 cups diced romaine lettuce
2 large peeled, seeded and sliced cucumbers
1 1/2 cup halved grape tomatoes
1 thinly sliced purple sweet onion
20 seeded kalamata olives
1 cup crumbled feta cheese
10 tablespoons extra virgin olive oil
4 1/2 tablespoons white wine vinegar
1 tablespoon dried oregano
2 teaspoons grated lemon zest
2 teaspoons lemon juice


Toss artichokes, cucumber, tomatoes, onions and olives in a bowl.

Whisk oil, vinegar, oregano, lemon zest and lemon juice in a small bowl. Season with salt and pepper to taste.

Place lettuce in a small serving bowl, top with cucumber salad and sprinkle with vinaigrette. Sprinkle feta cheese on top, then serve.

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