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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.

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