Greek Salad With Canned Artichoke Hearts

This Mess is ours

Greek salads are like a rainbow on your plate—colorful, crisp, and mouthwatering. But we're about to shake things up. We're tossing in artichoke hearts, and trust me, they're the life of the party.

Alright, let's talk about Greek salad basics. This delicious salad has cucumbers bringing the crunch, tomatoes bursting with summer vibes, red onions for some zing, nutty artichoke hearts, crispy falafel, and olives just being their briny selves. 

- cucumber - red bell pepper - yellow bell pepper - can of artichoke hearts - cherry tomatoes - red onion - feta cheese, ½-inch diced - black olives


White Scribbled Underline

for the vinaigrette: - garlic, minced - dried oregano - Dijon mustard - red wine vinegar - kosher salt - freshly ground black pepper - olive oil


White Scribbled Underline


To Start

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.

Crunchy cucumbers, peppers, juicy tomatoes, sassy red onions, artichoke hearts, & ripe olives taste like summer in this Greek Salad recipe.