Greek Vegetable Salad

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Yield
Makes 8 to 10 servings
August 1999
RECIPE BY Southern Living

Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves, pressed
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, cut into wedges
  • 1 small cucumber, sliced
  • 1 small zucchini, peeled, halved, and cut into thin strips
  • 1/2 small purple onion, sliced and separated into rings
  • 1 (14-ounce) can artichoke heart quarters, drained
  • 14 pitted ripe olives, halved
  • 1 (4-ounce) package crumbled feta cheese
  • Lettuce leaves

How to Make It

Whisk together first 6 ingredients in a large bowl. Add tomato and next 5 ingredients, tossing well. Chill at least 2 hours. Sprinkle with feta cheese, and serve on lettuce leaves.

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