Greek Salad, Version 2~

Dressing adapted from Ina Garten

Iceberg lettuce, cut into chunks

English cucumber, peeled and cubed

Red bell pepper, large diced

Yellow bell pepper, large diced

Cherry tomatoes, cut in half

1-2 tablespoons diced red onion

1/2 cup Kalamata olives, pitted and cut in half

1/3 pound feta, cubed

Jar or can of artichoke hearts, drained and cut in half

Arrange in large bowl.  Serve with dressing.

  • Dressing:
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup olive oil
Whisk together all ingredients except olive oil.  Slowly drizzle in olive oil while whisking constantly.  Toss salad with dressing before serving.