Quick Greek Salad

Southern Living
Makes 4 to 6 servings


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8 plum tomatoes
1 medium cucumber
1 large green bell pepper
1 small onion
1 (12-ounce) jar marinated artichoke heart quarters
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon sugar (optional)
1 head Green Leaf lettuce, torn
8 to 10 pitted ripe olives
1/4 cup crumbled feta cheese
Pita wedges (optional)


Cut tomatoes into wedges, and seed. Cut cucumber into thin slices; cut bell pepper into thin strips. Cut onion into slices, and separate into rings.

Drain artichoke hearts, reserving 1/4 cup marinade.

Whisk together reserved artichoke marinade, next 5 ingredients, and, if desired, sugar in a large bowl. Add cut vegetables, artichokes, lettuce, and olives, tossing to coat. Cover and chill at least 30 minutes. Sprinkle with feta cheese just before serving. Serve with pita wedges, if desired.

Created date

March 2002