Greek Vegetable Salad

Ingredients

• 14 ounce artichoke heart quarters drained canned
• 1 small cucumber sliced
• 4 ounce feta cheese crumbled
• 2  garlic cloves pressed
• 3 tablespoons juice of lemon 
• 10 servings lettuce leaves 
• 0.3 cup olive oil 
• 14  olives pitted ripe halved
• 1.5 teaspoons oregano dried
• 0.3 teaspoon pepper 
• 0.5 small purple onion separated sliced
• 0.5 teaspoon salt 
• 4 medium tomatoes cut into wedges
• 1 small zucchini peeled halved cut into thin strips

Equipment

• bowl
• whisk

Directions

1. Whisk together first 6 ingredients in a large bowl.
2. Add tomato and next 5 ingredients, tossing well. Chill at least 2 hours.
3. Sprinkle with feta cheese, and serve on lettuce leaves.