Chic Greek Salad



12 seedless cucumber, chopped
2 vine-ripe tomato, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts, in water, drained
12 cup flat-leaf Italian parsley, leaves coarsely chopped
1 coarse salt
12 lemon, juiced
1 small shallot, minced
3 tbsp red wine vinegar, (eyeball it)
1 tsp dried oregano
13 cup extra-virgin olive oil, (eyeball the amount)
2 can imported canned tuna, in oil, drained
12 pepperoncini hot peppers
1 cup kalamata olives, pitted
1 black pepper



  1. Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
  2. Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.

Source :

You May Like:  Creamy Grape Salad