Composed Greek Salad

Composed Greek Salad Recipe

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Vicki Butts (lazyme)


From Bon Appetit, April 2003.


☆☆☆☆☆ 0 votes

20 Min
5 Min
Stove Top


  • 8 oz
    frozen artichoke hearts, thawed
  • 2 large
    cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
  • 2 large
    tomatoes, cut into wedges
  • 1
    yellow bell pepper, sliced into rings
  • 1
    sweet onion, sliced into rings
  • 20
    kalamata olives
  • 10 Tbsp
    extra virgin olive oil
  • 4 1/2 Tbsp
    white wine vinegar
  • 1 Tbsp
    dried oregano
  • 2 tsp
    grated lemon peel
  • 1 c
    crumbled feta cheese (about 4 ounces)

How to Make Composed Greek Salad


  1. Cook artichokes in saucepan of boiling salted water 2 minutes. Drain and cool.
  2. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter.
  3. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.
  4. Pour dressing evenly over salad; sprinkle with feta cheese and serve.

Printable Recipe Card

About Composed Greek Salad

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: Greek
Other Tag: Quick & Easy

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