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Mediterranean Salad with Artichokes, Sundried Tomatoes, and Feta

Course artichokes, mediterranean, Salad
Prep Time 20 minutes
Servings 6

Ingredients

For the dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 garlic clove minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

For the salad

  • 1.5 cups marinated artichoke hearts halved or quartered
  • 1 cup sundried tomatoes
  • ½ red bell pepper diced
  • 5 baby cucumbers, sliced (or, a half of an English cucumber cut into half-moons)
  • ½ red onion diced
  • 4 tablespoons capers
  • ½ cup kalamata olives, halved
  • 1 can chickpeas, drained and rinsed
  • ½ cup feta cheese
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh oregano

Preparation

  1. 1. In a small bowl, make the dressing by stirring together the olive oil, vinegar, garlic, salt and pepper.
  2. 2. Mix all the salad ingredients in a large bowl. Drizzle the dressing over the salad, top with the fresh herbs, and serve. at room temperature.