Ingredients
1 cucumber, peeled if not organic, halved lengthwise, seeds scooped out and discarded, then sliced
10 Kalamata olives, pitted and chopped
1 large, ripe tomato, coarsely chopped
1 14-oz can artichoke hearts, drained and rinsed, chopped into quarters
1 14-oz can chick peas, rinsed and drained
1 small red onion, cut into very thin slices
Salt and freshly ground pepper to taste
1 bag of romaine/arugla lettuce
Feta-Caper Vinaigrette
2 cloves garlic, pressed
2 teaspoons Champagne vinegar (white wine will work)
1 teaspoon oregano, crumbled
1 tablespoon capers, rinsed and finely chopped
1 tablespoon Honey Dijon mustard
2-3 ounce Feta cheese, crumbled
2 tablespoons extra virgin olive oil
Press the cloves of garlic into a small bowl and let sit 5 minutes. Add the following 5 ingredients and mash until a paste forms. Gradually mix in the olive oil until smooth.
Preparation
Toss all the salad ingredients with the vinaigrette and mix well and chill.
