I made this salad for Easter and it was deliciously well balanced and colorful. It had a refreshing crispy crunch from the Iceberg lettuce and cucumbers. While the Kalamata olives and feta cheese added just the right amount of saltiness.
The Dijon vinaigrette complimented the salad beautifully and brought all the flavors together. Thank you Ina and Lizzy for introducing it to me.
1 head Iceberg lettuce, cut into chunks
1 whole English Cucumber, striped and cubed
1 large Red bell pepper, large dice
1 basket Grape tomatoes
½ cup Kalamata olives, pitted
½ pound feta cheese, crumbles or cubes
1 14 oz can artichoke hearts, drained and cut in half
¼ small red or sweet onion, diced or thinly sliced
Arrange in a large bowl. Serve with Dijon Vinaigrette.
1 clove garlic, minced
1 tsp. dried oregano
½ tsp. Dijon mustard
¼ cup red wine vinegar
¾ tsp. kosher salt
½ tsp. black pepper
½ cup olive oil
Whisk together all ingredients except the olive oil. Slowly drizzle in olive oil while whisking constantly. Toss with salad just before serving or serve on the side.