Greek Salad with Artichoke Hearts
Preparation Time: 10 min
Serves 4
INGREDIENTS
- 2 – 12 oz. jars Reese Quartered Marinated Artichoke Hearts, drained
- 1 – 7 oz. jar Reese Roasted Bell Peppers, slivered or chopped
- 1 – 8 oz jar kalamata olives, halved
- ½ cup DaVinci olive oil
- 1/4 cup white balsamic vinegar
- 4 cloves garlic minced or pressed
- 2 tablespoons dry oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 hot house cucumber cut into 3/8″ slices
- ¼ red onion thinly sliced
- 1 cup crumbled feta cheese
- 1/3 cup fresh slivered or chopped basil leaves
DESCRIPTION
“It” factor in salad form. From the crunchy cucumbers to deliciously light dressing, this salad has it all!
DIRECTIONS
1. To make the dressing, add the olive oil, vinegar, garlic, oregano, salt and pepper and whisk well to combine. Let sit at room temperature. Tip: the longer you let sit, the more blended the flavors become.
2. Add the artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix.
3. Add more salt and pepper or olive oil to taste. Add the rest of the feta cheese to the top of the salad and garnish with more fresh basil if desired.
4. Let the flavors sit for at least ½ hour before serving.
2. Add the artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix.
3. Add more salt and pepper or olive oil to taste. Add the rest of the feta cheese to the top of the salad and garnish with more fresh basil if desired.
4. Let the flavors sit for at least ½ hour before serving.