Crunchy cucumbers, peppers, juicy tomatoes, sassy red onions, artichoke hearts, & ripe olives taste like summer in this Greek Salad recipe.
1 red bell pepper, large-diced
1 (14-ounce) can of artichoke hearts in water, drained and quartered
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 cup black olives, pitted if needed and halved
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
Place the cucumber, peppers, artichoke hearts, tomatoes, and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Slightly adapted from Ina Garten's Greek Salad recipe.
Keywords: Greek, Greek salad, canned artichoke hearts, artichoke hearts