2(6 ounce) jars marinated artichoke hearts, drained and coarsely chopped (reserve marinade from artichoke hearts)
1large tomatoes, seeded and chopped
0.5large cucumber, seeded and chopped
1medium red onion, chopped
1 cup(s) feta cheese, crumbled
1(2 ounce) can black olives, sliced (drained)
0.25 cup(s) fresh parsley, chopped
1 tablespoon(s) lemon juice, fresh
0.5 teaspoon(s) oregano, dried
0.5 teaspoon(s) lemon pepper
Greek Rice Salad Directions
Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.