Ingredients
- 1 large artichoke, boiled
- 2 large tomatoes (about 3/4 pound) cut into thick pieces
- 1 large cucumber, peeled, seeded and sliced
- 1 red bell pepper, cored, seeded, and sliced into rings
- 1 large sweet onion, cut into thin wedges
- 8 ounces sheep's milk feta cheese, drained and crumbled
- 1/3 cup Kalamata olives
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh parsley
- 1/2 lemon, juiced
- 1/2 cup extra-virgin olive oil, or to taste
- Crusty whole wheat bread, accompaniment
Directions
Decoratively line the outer rim of a large bowl with the artichoke leaves. Remove and discard the hairy choke in the center. Thinly slice the heart.
In a large bowl, combine the artichoke heart, tomatoes, cucumbers, bell peppers, and onions, and toss to combine. Crumble the cheese over the vegetables and add the olives. Sprinkle with the oregano, parsley, and lemon juice, and drizzle with the oil, to taste. Serve immediately with bread for dipping.
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By philnm10_11239810
angels camp, CA
on March 06, 2010
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Here's how. Use greek olives not kalamata, this is a "greek salad". Instead of the oregano use herbs de provence or espazote. Finally, add a little white balsamic vinegar. Now that's a greek salad.
Phillipe
By rathanacio_5455531
CITRUS HEIGHTS, CA
on November 24, 2006
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My daughter watched Emeril make this and it has been her specialty ever since. Now it's the requested dish for family potlucks.
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