Mother Earth Living

Kitchen Table: Quick Greek Salad

Recipe from Patsy Bell Hobson of Liberty, Missouri
By Patsy Bell Hobson
August/September 1998
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Quick Greek Salad
SERVES 4

Whether accompanying a hearty dinner or a light lunch, this salad is a favorite.

•4 large, firm tomatoes
•1 medium cucumber
•1 large green pepper
•1 small onion
•8 to 10 black olives
•1 6-ounce jar marinated artichoke hearts, drained and liquid reserved
•1 tablespoon balsamic vinegar
•Juice of 1 lemon
•2 teaspoons fresh chopped oregano
•2 teaspoons fresh chopped parsley
•Salt and pepper to taste
•Lettuce leaves
•1/4 cup feta cheese, crumbled

1. Cut the tomato, cucumber, green pepper and onion into bite-size pieces.

2. Place the pieces in a large salad bowl and add the olives and artichokes.

3. In a small bowl, whisk together the vinegar, 1/4 cup of the reserved artichoke liquid, lemon juice, oregano, parsley and salt and pepper.

4. Toss the vegetables with the dressing. Serve on plates lined with lettuce and garnish with feta cheese.








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