Follow these steps for perfect results
cucumbers
seeded and chopped
roma tomatoes
chopped
sun-dried tomato
drained, diced
artichoke heart
quartered
red onion
thinly sliced
kalamata olive
feta cheese
crumbled
extra virgin olive oil
salt
black pepper
freshly ground
dried oregano
In a large bowl, combine cucumbers, Roma tomatoes, diced sun-dried tomatoes, sun-dried tomato oil, artichokes, red onion, and olives.
Toss the ingredients to combine them well.
In a small bowl, whisk together extra virgin olive oil and red wine vinegar to taste.
Drizzle the olive oil and vinegar mixture over the salad.
Season with salt and freshly ground black pepper to taste.
Chill the salad until ready to serve.
Just before serving, sprinkle crumbled feta cheese on top of the salad.
Optionally, sprinkle a small amount of dried oregano on top of the feta cheese.
Expert advice for the best results
Add a squeeze of lemon juice for extra brightness.
Use high-quality extra virgin olive oil for the best flavor.
For a spicier kick, add a pinch of red pepper flakes.
Everything you need to know before you start
10 minutes
Can be made a few hours in advance. Add feta cheese just before serving.
Serve in a shallow bowl or on a plate. Garnish with a sprig of fresh oregano.
Serve as a light lunch or side dish.
Pair with grilled chicken or fish.
A light and refreshing pairing.
Discover the story behind this recipe
Common dish in Greek and Mediterranean cuisine.
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