Greek Rice Salad - cooking recipe

Ingredients

3 cups cooked rice
2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped (reserve marinade from artichoke hearts)
1 large tomatoes, seeded and chopped
1/2 large cucumber, seeded and chopped
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 ounce) can black olives, sliced (drained)
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice, fresh
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper
lettuce leaf

Preparation

Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.