From Southern Living
- 1/3 cup olive oil
- 3 Tbsp. lemon juice
- 2 garlic cloves, pressed
- 1 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 medium tomatoes, cut into wedges
- 1 small cucumber, sliced
- 1 small zucchini, peeled, halved, and cut into
- thin strips
- 1/2 small onion, sliced and separated into rings
- 1 (14 oz.) can artichoke heart quarters, drained
- 14 pitted ripe olives, halved
- 1 (4 oz.) package crumbled feta cheese
Whisk together first six ingredients in a large bowl. Add tomatoes and next five ingredients, tossing well. Chill for at least 2 hours.
Place a bed of lettuce leaves on serving platter or bowl. Place salad over leaves, and sprinkle with feta cheese (or serve the cheese on the side). Serves 8 to 10.
