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Greek Vegetable Salad

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2 hoursServes 8-106 reviews
Greek Vegetable Salad

Ingredients

  • ¼ c extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice, freshly squeezed
  • 1½ tsp garlic powder
  • Kosher salt and freshly ground pepper
  • 1 can chickpeas, drained and rinsed
  • 1 can quartered artichokes, drained and rinsed
  • 1 large European cucumber, diced
  • 1 red bell pepper, diced
  • 15 cherry tomatoes, halved
  • ½ c Kalamata olives, pitted and chopped
  • ¼ c red onion, diced
  • 2 tbsp capers
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tsp fresh oregano, chopped
  • ¾ c feta cheese, crumbled

Directions

In a large mixing bowl, whisk together olive oil, vinegar, lemon juice and garlic powder and season to taste with salt and pepper. Add remaining ingredients, reserving the feta cheese, and stir to combine. Cover and chill for at least 1 hour. When ready to serve, fold in feta cheese.

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