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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Donna Knowlton of Atlanta, Georgia, writes: As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes. Donna brought back this version of the classic recipe from a trip to Athens. Ingredients:
1 8-ounce package frozen artichoke hearts, thawed |
2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise |
2 large tomatoes, cut into wedges |
1 yellow bell pepper, sliced into rings |
1 sweet onion, sliced into rings |
20 kalamata olives |
10 tablespoons extra-virgin olive oil |
4 1/2 tablespoons white wine vinegar |
1 tablespoon dried oregano |
2 teaspoons grated lemon peel |
1 cup crumbled feta cheese (about 4 ounces) |
Directions:
1. Cook artichokes in saucepan of boiling salted water 2 minutes. Drain and cool. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over salad; sprinkle with feta cheese and serve.
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