Composed Greek Salad - cooking recipe

Ingredients

1 (12 ounce) jar marinated artichoke hearts, quartered and drained
2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
2 large tomatoes, cut in wedges
1 yellow pepper, sliced in rings
1 sweet onion, sliced in rings
20 kalamata olives
1 cup feta cheese, crumbled
VINAIGRETTE
10 tablespoons extra virgin olive oil
4 1/2 tablespoons white wine vinegar
1 tablespoon dried oregano
2 teaspoons lemon peel, grated
2 teaspoons lemon juice

Preparation

Arrange artichokes, cucumbers, tomatoes and olives in separate sections of platter.
Top with thin slices of bell pepper and onion.
Whisk oil, vinegar, oregano, lemon juice, and lemon peel in small bowl to blend.
Season with salt and pepper to taste.
Pour dressing evenly over salad.
Sprinkle with Feta cheese.
Serve.