Composed Greek Salad

5.0(11)

This came from an old Bon Appetit, with a beautiful picture. It is easily assembled and quite dramatic looking, especially if arranged on one of the lovely, colorful Greek platters. I frequently add canned dolmatas, if the company would allow.

by NurseJaney·published 2006-08-28

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Onions

Servings

(6–8)

Total time

30 min

prep 30 min

Calories / serving

356 kcal

Ingredients (12)

serves

1 (12 ounce) jar marinated artichoke hearts, quartered and drained
2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswisecucumber
2 large tomatoes, cut in wedgestomato
1 yellow pepper, sliced in ringsbell-pepper
1 sweet onion, sliced in ringsonion
20 kalamata oliveskalamata-olives
1 cup feta cheese, crumbledfeta
10 tablespoons extra virgin olive oilextra-virgin-olive-oil
4 1/2 tablespoons white wine vinegarwhite-wine-vinegar
1 tablespoon dried oreganooregano
2 teaspoons lemon peel, gratedlemon
2 teaspoons lemon juicelemon-juice

Instructions (7 steps)

01Arrange artichokes, cucumbers, tomatoes and olives in separate sections of platter.
02Top with thin slices of bell pepper and onion.
03

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Rich recipe — supports nutrition-aware planning.