Greek Salad
1 large cucumber, cubed
20 cherry tomatoes, halved
1 cup of ripe pitted black olives, sliced
1 cup of green olives, sliced
2 bunches of green onions, chopped
1 can of artichoke hearts, quartered
1 can of chick peas, whole
1 cup of feta cheese, crushed
Dressing: Equal amounts of fresh lemon juice and olive oil seasoned with fresh or dried mint leaves. Dress to taste about 1 hour before serving. Chill in a glass bowl.
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Salad Cookbooks
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