Macedonian Salad

Always a sell out at my restaurant, serve this simple salad with crusty bread to soak up the extra champagne vinaigrette! This fresh chilled salad is mouthwatering and addictive, all the ingredients create a "party in your mouth" as one of my guests said. The balance of flavors and textures make it irresistable. It pairs well with so many things...perfect with a grilled steak or other protein, atop greens, or made a heartier chilled version by tossing in pasta or other carb. Simple and fabulous. My Macedonian restaurateur grandfather would approve!

Prep Time: 20 minutes Yield: 6 servings

INGREDIENTS:

1 cup pitted kalamata olives

1 cup pitted jumbo green olives

1 cup grape tomatoes, left whole or cut in half

1 peeled, seeded, diced English cucumber

1 12 ounce can of artichoke hearts, drained, rinsed, and hand shredded

1 small red onion, very finely diced

4 ounces of well crumbled feta cheese

Combine all ingredients in a large non-reactive bowl. Prepare the vinaigrette separately, then pour over mixed salad, tossing gently. Let marinate 8-12 hours to allow flavors to meld.

Champagne Vinaigrette:

1/2 cup olive oil

1/4 cup champagne vinegar

1 tbsp. Konriko or other Greek Seasoning

1-2 tsp white sugar

1/2 tsp black pepper

1/2 tsp sage

1 tsp oregano

salt, to taste

Thoroughly whisk all vinaigrette ingredients together. Pour over ingredients.

Regarding artichoke hearts, I prefer the smaller hearts as they seem to be more tender. Regardless, if present, make sure to remove the outer leaves if they are tough and leathery.