Greek Salad

This is a different and extremely tasty take on green salad. It goes well with a variety of meats, and the different flavors and textures make each bite interesting!

Start by making the dressing: combine the oil, vinegar and lemon juice



in a small measuring cup. Add the oregano



and whisk well to combine.



Place the salad greens in a large bowl, and top with the sliced onion.




Add the diced cucumber,



then drizzle the dressing over the salad



and toss to coat. Let the salad "marinate" for 20-30 minutes. (The dressing is not overwhelmingly "wet" so the lettuce shouldn't wilt.) Add the tomatoes, olives,



and artichokes.



Then sprinkle with the feta cheese.



Find more recipes at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, and Delectable Tuesday.

Greek Salad

1 - 14 oz. can artichoke hearts, drained and quartered
1 cup diced cucumber
1 cup halved grape tomatoes
1/2 cup sliced red onion
1 small can ripe sliced black olives
1/4 cup olive oil
2 1/2 Tbsp. white wine vinegar
1 1/2 tsp. dried oregano
1 tsp. lemon juice
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried and chopped or torn (1/3 lb. mesclun mix)

Place lettuce mix in a large serving bowl and top with cucumber and onion.

Whisk oil, vinegar, oregano and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.

Pour dressing evenly over vegetables and toss. Let "marinate" for about 20 minutes. Add artichokes, tomatoes and olives, then sprinkle with feta cheese. Serves 6.