Fast, Easy, (and Yummy), Greek Salad

  • Yield: 4-5 cups
  • Prep: 15 mins
  • Cook: 0 mins


2cups chopped tomatoes
15ounces marinated artichoke hearts
6ounces sliced California Black Ripe Olives
8ounces garlic and herb feta cheese
2teaspoons Greek seasoning


Drain artichoke hearts, reserving 1/4 cup liquid, and chop.  Drain black olives.  In a medium bowl, combine chopped tomatoes, artichokes and liquid, black olives, feta cheese, and Greek seasoning.  Stir well until mixed.  Serve immediately or refrigerate.  May serve with toasted bagguette slices or pita chips.