Greek Salad with the Works
Serves 4 generously
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
½ teaspoon dried ground rosemary
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
8 cups mixed greens
2 large beefsteak or heirloom tomatoes cut into wedges
1 12 oz can quartered artichoke hearts in water, drained, rinsed and dried
8 small red potatoes, cooked and quartered
1 can chickpeas, rinsed and drained
1 large red bell pepper, cut into ¼ inch strips
1 cucumber, peeled and sliced into ¼ inch rounds
½ small red onion, sliced into paper-thin rings
8-12 Kalamata olives to garnish
½ cup crumbled feta to garnish
Whisk vinegar and mustard in a bowl.
Slowly whisk in olive oil.
Add rosemary, oregano, salt and pepper.
Toss potatoes and red onion in a bit of dressing ½ hour before assembling salad.
Toss all salad ingredients gently with dressing and serve.