A delicious Greek salad/side dish that can be served as prepared or on top of a bed of Romaine lettuce.
1 can chickpeas (garbanzo beans), drained
1 jar marinated artichoke hearts, drained (I used half of a big jar from Costco)
1 jar hearts of palm, sliced (I used half of a big jar from Costco)
1 pint grape tomatoes, sliced in half (I used red and orange)
1 English cucumber, sliced
20 Kalamata olives, sliced in half
1/2 small red onion, thinly sliced
6 oz, block feta cheese, cut into cubes
1 head romaine lettuce, chopped (Optional)
For the Vinaigrette:
1/4 C. red wine vinegar
1/2 C. olive oil
2 cloves garlic, minced
1 tsp. dried oregano
1/2 lemon, juiced
1/2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
Make the Vinaigrette: In small bowl, combine vinaigrette ingredients and whisk until well combined, or add them all to a jar with a lid and shake well to combine. Set aside in refrigerator while making the salad.
Make the Salad: Combine all the salad ingredients, except lettuce, in large bowl. Add Vinaigrette and stir to combine. Chill in refrigerator until ready to serve.
Serve: Either serve the salad as is in individual bowls, or add chopped lettuce to bowl and top with salad.
Sprinkle with chopped fresh herbs (thyme, rosemary or oregano) for garnish, if desired.