I made this for the family on Monday. It made a huge bowl. Just a smidge leftover - it was that good.

Greek Cucumber Salad

  • ½ cup olive oil
  • 1/4 cup rice wine vinegar
  • 1 teaspoon garlic pepper
  • 1 15- ounce cans quartered artichoke hearts, drained
  • 1 can olives , sliced
  • 4 cucumber , cut into 3/8" slices
  • 1 red onion , thinly sliced
  • 1 cup crumbled feta cheese
  • 1 avocado sliced
  • 1 can of chickpeas, drained
  • 1/4 cup of chopped chives

You can add some olive oil to this recipe. I didn't because the artichokes were in an olive oil base.

I'm tempted to make this again. Dean said it was a meal all in itself. I had my Greek Salad on Papa Dean's Microgreens.

Next time I made this recipe I didn't use Artichoke hearts. I added a 3 cups of cooked Quinoa to it. Also very good.

To good food,

Coach Nancy


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