Greek Vegetable Salad with Marinated Feta Cheese

Recipe by From a Chef's Kitchen

This take on the traditional Greek salad has lots of chunky vegetables, a delicious dressing and marinated feta cheese!

Ingredients

• cheese
• 1 block (8-ounce) good Greek feta cheese
• 2 thyme sprigs
• 2 rosemary sprigs
• 4 dried red chiles such as cayenne
• 2 teaspoons whole black peppercorns
• 2 (1-inch) long strips lemon zest
• ¼ cup lemon juice (about 1 large lemon)
• ⅔ cup olive oil (or to cover)
• salad
• 5 medium tomatoes ( seeded and cut into 1-inch pieces)
• 2 medium cucumbers ( seeded and cut into 1/2-inch pieces)
• 1 green bell pepper ( seeded and cut into 1/2-inch pieces)
• 1 medium red onion (cut into 1/2-inch chunks)
• 2 tablespoons fresh oregano
• 4 cloves garlic (minced)
• ¼ cup fresh lemon juice
• 1 jar (12-ounce) marinated artichoke hearts (undrained)
• 1 cup pitted and halved Kalamata olives
• 2 tablespoons red wine vinegar
• salt and freshly ground black pepper (to taste)

Method

1. CHEESE
2. Place cheese, herbs sprigs, chiles, peppercorns and lemon zest in 1 or 2 jars (depending upon the size you have). Whisk together lemon juice and olive oil. Pour over cheese. Seal and refrigerate two days.
3. SALAD
4. Combine all ingredients in a large bowl. Add feta cheese.

View the recipe instructions at From a Chef's Kitchen