Chic Greek Salad (Rachael Ray) |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Ingredients:
1/2 seedless cucumber, chopped |
2 vine-ripe tomatoes, chopped |
1 medium red onion, chopped |
1 red bell pepper, seeded and chopped |
1 can quartered artichoke hearts in water, drained |
1/2 cup flat-leaf parsley leaves, coarsely chopped |
coarse salt and black pepper |
1/2 lemon, juiced |
1 small shallot, minced |
3 tablespoons red wine vinegar, eyeball it |
1 teaspoon dried oregano |
1/3 cup extra-virgin olive oil, eyeball the amount |
2 cans imported tuna in oil, drained |
12 pepperoncini hot peppers |
1 cup pitted kalamata olives |
Directions:
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.
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