1 (12 ounce) jar marinated artichokes, drained & quartered
3/4 cup grape tomatoes, quartered
1/2 cup pitted kalamata olives, sliced into small pieces
5 ounces high quality goat or sheep milk feta cheese, crumbled (plus more for topping)
dried oregano
Greek Dressing
1/2 cup good quality extra virgin olive oil
1/2 cup red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1
Chop the lettuce and veggies into small bite sized pieces. Soak the onions in some cold water and a splash of lemon juice for 10 minutes (this will lessen the sharpness of the onion) Toss all salad ingredients together & plate. Top with some oregano & more feta cheese.
2
Pour all dressing ingredients into a mason jar. Screw on the lid and shake until well combined. You can toss the salad with the dressing or serve on the side.
1 (12 ounce) jar marinated artichokes, drained & quartered
3/4 cup grape tomatoes, quartered
1/2 cup pitted kalamata olives, sliced into small pieces
5 ounces high quality goat or sheep milk feta cheese, crumbled (plus more for topping)
dried oregano
Greek Dressing
1/2 cup good quality extra virgin olive oil
1/2 cup red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Directions
1
Chop the lettuce and veggies into small bite sized pieces. Soak the onions in some cold water and a splash of lemon juice for 10 minutes (this will lessen the sharpness of the onion) Toss all salad ingredients together & plate. Top with some oregano & more feta cheese.
2
Pour all dressing ingredients into a mason jar. Screw on the lid and shake until well combined. You can toss the salad with the dressing or serve on the side.
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