Greek Vegetable Salad

Name: Greek Vegetable Salad
Yield: Makes 8 to 10 servings
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

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Yield

Makes 8 to 10 servings

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.

Greek Vegetable Salad

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