Greek Salad

inspiration: back of the balsamic bottle
prep: 10 minutes
cook: none
serves: 4-6

 Description: This has been our favorite salad dressing recipe for many years. It's packed with flavor and has all kinds of yummy tidbits in it. I especially like it in the summer with some leftover meat. It does not hold up well in the fridge and should be eaten within two days..... Although It never lasts that long in our fridge.

 Ingredients:
 1 can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges (or a carton on cherry tomatoes
1 can ripe black olives (can substitute kalmata olives for more intense flavor)
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried
favorite greek salad dressing or balsamic dressing

Directions:

1. Place artichokes, cucumber, tomatoes, and olives in a large serving bowl.
2. Pour dressing evenly over vegetables and let marinate for about 30 minutes.
3. Add salad greens, toss to coat and sprinkle with feta cheese.