Sherri's Greek Salad
One of Sherri Kinsey of Fayetteville's favorite vegetable medleys.
2 medium tomatoes, cut into bite size pieces (Roma tomatoes work well)
1 zucchini, sliced julienne style
1 cucumber, sliced
1 small red onion, sliced and separated
1 can pitted ripe olives, drained
1 can artichoke hearts, not in oil, do not drain
1/4 cup red wine vinegar
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
Salt to taste
3/4 cup crumbled feta cheese (optional)
- Mix all ingredients together in a large bowl and let stand for 1 to 2 hours before serving. If desired, serve topped with crumbled feta cheese on fresh romaine lettuce leaves.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.