4-6 Roma tomatoes, sliced ¼”
1 lg. seedless cucumber, sliced ¼”
1 14.75 oz. can artichokes, rinsed and cut into halves
1 cup pitted Kalamata olives, cut into halves
1/3 cups Capres ,Rinsed
8 oz. crumbled Feta cheese
1 ½ cups Greek yogurt
½ tsp. dry basil
½ tsp. dry thyme
1 tsp. fine minced garlic
½ tsp. Course ground black pepper
¼ tsp. salt
Juice of one fresh lemon
Light drizzle olive oil, optional finish
Fresh cracked pepper, optional finish
Fresh basil, for garnish
Greek Dressing Preparation
Place the Yogurt, minced garlic, lemon juice, and seasonings in a medium bowl and combine well. Refrigerate for one hour before using. Next, prep your vegetables and condiments.
Basic Salad Preparation
Using a sharp knife slice the Roma tomatoes and cucumbers to approximately ¼”.Alternately arrange the slices in a circle around the outer edge of a display plate,(individual or family style).
Next, place the olives, artichokes, and capers in a medium bowl and lightly toss with 1/3 cup of the prepared dressing. You can offer more at the table, as you only want to give the condiments a light coating. Place the dressed condiment mixture in the open center of the display plate so that the tomatoes and cucumbers encircle the delightful mixture.
Now sprig the outer ring with fresh basil , sprinkle with the crumbled feta. Finish with a generous amount of fresh cracked black pepper, and a light drizzle of olive oil.
Yield: 4 servings
Prep Time: 20 minutes: active, passive 1 hour
Cook Time: n/a
