Composed Greek Salad

Composed Greek Salad

(Serves 4)

Ingredients:

For the Salad:
4 artichoke hearts
4 cups baby spinach
1 seedless cucumber, sliced crosswise
1 large tomato, cut into 8 wedges
1 yellow bell pepper, sliced into rings
1/2 sweet onion, sliced thinly into rings
12 Kalamata olives

For the Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons fresh thyme leaves
1 teaspoon grated lemon peel

1/2 cup crumbled feta cheese (about 2 ounces)

Method of Preparation:

To make the Salad:

1. Prepare artichokes. Drain and cool.
2. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter.
To make the Dressing:
1. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.
2. Pour dressing evenly over salad; sprinkle with feta cheese and serve.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

This recipe aired during Keep Composed recipe week, June 15, 2009.