Directions

  1. Greek Vinaigrette: Whisk together 1/2 cup olive oil, 1/3 cup white vinegar, 2 teaspoons grated lemon peel, 1/2 teaspoon dried oregano, crushed, and salt and ground black pepper, to taste, until blended.

  2. Combine lettuce, artichoke hearts, tomatoes, bell pepper, onion, cucumber, olives and feta cheese in large bowl.  Toss with Greek Vinaigrette, to coat as desired.  Refrigerate any leftovers.