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+ servings

Salad with Artichoke and Feta

Course Salad
Servings 3


  • 2 cups red leaf lettuce or lettuce of your choice
  • 2 cups iceberg lettuce or lettuce of your choice
  • 2 radishes sliced
  • 6 artichoke hearts, sliced in half
  • a handful of grape tomatoes
  • feta cheese, as much as you like
  • cucumber, sliced
  • a handful shredded carrots
  • a handful pea pods

For Salad Dressing

  • 1/2 cup olive oil Good quality
  • 4 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/4 cup fresh lemon juice
  • 1/2 tsp lemon rind optional
  • salt and pepper to taste


  1. Clean your lettuce and lay it on the bottom of your platter or bowl. Add the artichoke hearts, radishes, cucumbers, pea pods, shredded carrots, feta cheese and grape tomatoes. Feel free to add anything else you might like. I sometimes add beets, avocados ect.  

    For Salad Dressing:

    Place all ingredients in a bowl and mix well. Pour desired amount over salad. Place remaining dressing in a jar in refrigerator.  If olive oil solidifies after it's chilled bring it to room temp before using.